Chef Michelle Minori’s Basil-Almond Pesto Pasta


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

  1. Place all ingredients in a blender or food processor and blend until almost smooth

Directions for pasta + assembly

  1. Bring a pot of salted water to a boil
  2. Boil spaghetti until al dente
  3. Strain into individual bowls for each person. Reserve 2 cups of the cooking liquid
  4. 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
  5. Sprinkle with some freshly grated Parmesan to finish