Spaghetti with almonds and basil


1 teaspoon sea salt 3/4 cup blanched almonds 4 garlic cloves, roughly chopped 1 bunch fresh basil (about 40 leaves) 5 sprigs fresh parsley 2 small pinches red pepper flakes 6 ripe tomatoes, peeled, seeded and roughly chopped (or 2/3 of a can of Italian plum tomatoes) 1/2 cup olive oil 1 1/2 lb spaghetti

Nutritional information

No nutrition information available


1)In a food processor, pulse the almond and sea salt together until a crumbly flour consistency forms. 2)With a small paring knife peel and seed the tomatoes and dice. Add the tomatoes and the rest of the ingredients and blend until you have a smooth cream. 3)Bring a pot of water to the boil , add a pinch of salt, cook pasta until al dente and dress with the pesto. Buon Appetito!