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
- 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.
- Cook the pasta until al dente, drain and add the pesto. Mix well and serve with grated Parmesan cheese.
