Ingredients Jump to Instructions ↓

  1. 6 Garlic cloves

  2. 1 teaspoon 5ml Salt

  3. 1 cup 40g / 1.4oz Basil leaves

  4. 1 cup 93g / 3 1/3oz Almonds - blanched &

  5. Roughly chopped

  6. 4 Tomatoes - peeled & diced

  7. 1/2 cup 118ml Olive oil

  8. Black pepper

  9. 1 lb 454g / 16oz Spaghetti

Instructions Jump to Ingredients ↑

  1. In a mortar pound the garlic, salt, and basil into a paste; add the almonds little by little and then the tomatoes. When all ingredients are reduced to a pulp, add the oil and pepper to taste (This can be done in an electric blender, in which case add the oil at the beginning. The texture is quite different, though.) Cook the pasta in boiling salted water, drain, and toss in serving bowl with the pesto until it is evenly distributed. Serve at once.


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