Pasta with Basil Almond Pesto

Making a homemade pesto with fresh herbs is easier than you might think. I have never done any pesto before this recipe and the outcome was super tasty. My husband normally isn't a huge fan of me experimenting with "green ingredients" in the kitchen but this time he was pleasantly surprised.

In the picture below - and also in the youtube video - I went without garlic gloves and used ramson instead. This is a good idea if you have a date or business meeting coming up so you wont make a "smelling" first impression :-) 

What's also good to know: It is easier to spread your pesto on your pasta if you add a few tbsp. of water, for example, the water you used to cook the noodles.

I know a few people who are allergic to almonds. In that case you can replace the almonds with pine nuts. It works perfectly but tastes a bit differently. Still very tasty though!

I am really glad I have found this recipe, because I never used pestos for pasta. I simply made sauces and never knew that it was so easy to "pimp" your noodles.



Well, as you can see in the picture above and in the video below it really is super simple and takes you no longer than a few minutes to prepare. And that's it basically. Feel free to try it and tell me how you liked it! 

print recipe

Basil Almond Pesto

by Quicktastycs.com September-1-2017

Ingredients

• 400g tagliatelle
• 1/2 cup chopped almonds
• 3/4 cup grated parmesan
• 1 or 1 tbsp. garlic clove or ramson
• 1/2 cup olive oil
• 100g salt, pepper

Instructions

1. Heat almonds in a pan until they are evenly browned. But take care: They burn easily. Now cook the pasta with water and a pinch of salt until they are al dente.2. Take a bowl and add the almonds, parmesan, ramson and olive oil. Blend and season with salt and pepper.3. When the noodles are ready, strain off water and get a plate. Put a few noodles on the plate and add 1-2 tbsp. of pesto to your dish. Add some water (e.g. the water you used to cook the noodles) if you want the pesto to be more like a sauce.The pesto (in the fridge) is durable for like 2 weeks

Details

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 4 servings