Basil-Almond Pesto Pasta by Michelle Minori of Barzotto
Ingredients for pesto sauce
- 2 cups firmly packed fresh basil (or one bunch)
- ½ cup almonds, toasted and chopped
- 4 Tablespoons Parmesan cheese
- 25 ml Pot D’Huile olive oil
- 150 ml extra virgin olive oil
- 1 pinch of salt
For pasta and assembly
- Parmesan, to garnish
- 10 ounces fresh or 8 ounces dried spaghetti
- Salt
Directions for pesto
- Place all ingredients in a blender or food processor and blend until almost smooth
Directions for pasta + assembly
- Bring a pot of salted water to a boil
- Boil spaghetti until al dente
- Strain into individual bowls for each person. Reserve 2 cups of the cooking liquid
- Toss each person’s pasta with their measured amount of sauce. Add some of the cooking liquid to the noodles to help loosen the sauce to the desired consistency
- Sprinkle with some freshly grated Parmesan to finish