Pasta with Parsley Pesto

Ingredients

• 40 g Almonds
• 3 bunches parsley
• 3 Garlic cloves
• 50 g Parmesan
• Salt
• 150 ml olive oil
• black pepper (freshly ground)
• 350 g spaghetti

Instructions

1. 1.

   Coarsely chop the almonds. In a dry pan roast them lightly while stirring, then let cool. Wash and shake off excess water from the parsley, picking out the leaves. Peel and coarsely chop the garlic. Blend the parsley, almonds, garlic, Parmesan, ½ tsp salt, and about 100 ml olive oil until smooth. Gradually add more oil until a creamy paste forms; season with salt and pepper.

2. 2.

   Cook the pasta in boiling salted water until al dente, then plate it with the pesto sauce.