Almond version of the classic Italian sauce. Delicious warm or cold.
Spaghetti With Almond Pesto
Category
Savories & Sides
Ingredients
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1/2 cup Mandelin Blanched Almond Flour
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2 cups basil leaves
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3 cloves garlic (more or less to preference)
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1/2 cup grated Parmesan cheese
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1/2 teaspoon salt
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1 cup extra virgin olive oil
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1 pound spaghetti
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1/4 teaspoon ground black pepper
Directions
Grind garlic, basil leaves, olive oil, and 1/2 teaspoon salt together in a food processor or blender until smooth.
Add almond flour and Parmesan cheese. Blend/process until just mixed.
Bring 5 quarts of salted water to a boil. Add the spaghetti and cook until al dente.
Drain, reserving 1/4 cup of the pasta cooking water.
Toss the penne with the pesto and the reserved pasta cooking water in a bowl.
Recipe Note
Serves 4