About this recipe:There's nothing better than pasta tossed with home-made pesto. Almonds are just as good as traditional pine nuts, but much less expensive.
30g blanched almonds
3 garlic cloves, coarsely chopped
10 fresh basil leaves
50g Parmesan, freshly grated
5 tbsp olive oil
salt and freshly ground black pepper
fresh basil leaves (optional)
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Method Prep:10min › Cook:12min › Ready in:22min
To prepare the pesto, put the almonds, garlic, basil and Parmesan in a food processor and grind in some pepper. Add the olive oil and whizz until you have a smooth paste.
Bring a large pan of lightly salted boiling water to the boil. Put the spaghetti into the boiling water and cook for 10–12 minutes, or according to the packet instructions, until al dente.
Pour 2 tbsp of the cooking water into a heated serving dish, drain the pasta and tip into the dish. Add the pesto and toss gently to mix. Serve immediately, with some extra Parmesan. If liked, scatter over some fresh basil leaves to garnish.
Nuts are best bought in small quantities and should be used soon after purchase to prevent them going rancid. Wrap tightly and store in an airtight container in a cool place.