Almond pesto4 comments Aug 21st, 2010 | By Tobias | Category: Pasta & Gnocchi, Recipes
Another fruit of the summer garden is the almond. The trees are full of almonds and one of the many things that can be done with them is pesto. A variation of the classic Italian pasta sauce. The almonds give the pesto more of a nutty taste then the pine nuts, is also is darker in color.
Preparatio time: 15 minutes
- 200 gram of fresh almonds
- 2 cloves of garlic
- 100 gram of Pecorinio or Parmesan
- 80 gram of fresh basil
- olive oil
- salt and pepper
Toast the almonds in a dry pan. Use medium to low heat to do so, in order not to burn the almonds.
Meanwhile peel the garlic and cut in in quarters. Cube the cheese. Carefully rinse the basil leaves. Dry them off with a paper towel.
Put all ingredients into a blender, add some olive oil and mix. You might have to add some oil in the process. Mix carefully, so it does not get too finely chopped. I personally prefer to still see the pieces of the almond.
Serve with freshly boiled Spaghetti.
TIP: The pesto stores well in a jar in the fridge.