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Pasta with parsley pesto
(0 votes)
Difficulty:
easy
Preparation:
25 min.
Preparation
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Preparation steps
1.
Coarsely chop the almonds. Toast in a dry pan, then allow to cool. Rinse the parsley and shake dry, then pluck the leaves from the stems. Peel and coarsely chop the garlic. Puree the parsley, almonds, garlic, parmesan, 1/2 teaspoon of salt and 100 ml of olive oil (approximately 3 ounces). Gradually add more oil to form a smooth paste. Season with salt and pepper.
2.
Cook the pasta in boiling salted water until al dente, then serve with the pesto on plates.
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