Spaghetti pesto

By Drum Digital
09 June 2016

Simple vegetarian pasta made in less than 20 minutes.

Serves: 6

Preparation: 5 min

Cooking: 10 min

100 g blanched almonds

1 garlic clove, chopped

handful basil

handful parsley

handful baby spinach

5 ml (1 t) dried chilli flakes

200 ml (¾ c) olive oil

salt and pepper

500 g spaghetti

Parmesan cheese to serve

  1.  Finely grind the almonds in a blender. Add the garlic, herbs, spinach, chilli flakes and oil to form a paste. Season and transfer to a bowl.
  2. Cook the pasta until al dente, drain and add the pesto. Mix well and serve with grated Parmesan cheese.

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