Homemade Basil Pesto Pasta
Automatically translated from Romanian. See the Romanian original
Pasta served with a homemade basil pesto sauce made with almonds, garlic, olive oil, and Pecorino or Parmesan, sprinkled with toasted and crushed nuts.
Ingredients
Method
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Combine the basil, raw almonds, Pecorino or Parmesan, olive oil, garlic, and salt in a food processor until you reach the consistency of pesto sauce.
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Boil your favorite pasta separately, calculating 90 grams per serving.
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Toast a handful of almonds, walnuts, hazelnuts, cashews, or other nuts.
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Once the pasta is cooked, toss it with one tablespoon of pesto per serving.
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Sprinkle with grated Parmesan and the toasted, crushed nuts on top.
The story behind this recipe
Every time I visit Italy, I buy pesto sauce, as it is much more flavorful than what we find back home. HOWEVER, nothing compares to homemade pesto. The aroma, the color, and the ingredients are completely different.
Today I prepared pesto sauce, and whatever was left over after cooking the pasta, I froze, which is (in my opinion) the best method to keep it fresh at all times.
For the sauce, you need:
A good bunch of basil
20-30 grams of raw almonds
1 tablespoon of Pecorino or Parmesan
3 tablespoons of olive oil
2 cloves of garlic
A pinch of salt
Process everything in a food processor, and it's ready!
Separately, boil your favorite pasta - 90 grams per serving, and toast a handful of almonds, walnuts, hazelnuts, cashews, or whatever nuts you have on hand.
After the pasta is boiled, mix it with one tablespoon of pesto per serving, sprinkle with grated Parmesan and the crushed toasted nuts.
Enjoy!
