Almond version of the classic Italian sauce. Delicious warm or cold.
Spaghetti With Almond Pesto
Savories & Sides
1/2 cup Mandelin Blanched Almond Flour
2 cups basil leaves
3 cloves garlic (more or less to preference)
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1 cup extra virgin olive oil
1 pound spaghetti
1/4 teaspoon ground black pepper
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.