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🍝 Spaghetti with homemade pesto

685 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Toast the almonds in a dry pan over medium heat until fragrant. Remove the pan from the heat and let the almonds cool.
  2. 2. Wash the fresh herbs thoroughly and shake them dry to ensure no water ends up in the pesto.
  3. 3. Peel the garlic clove and remove the germ if present.
  4. 4. Place the cooled almonds, dry herbs, garlic, Pecorino cheese, and a pinch of salt into a tall blending cup.
  5. 5. Pulse the ingredients with a hand blender until you have a coarse mixture.
  6. 6. Turn on the hand blender and slowly drizzle in the olive oil in a thin stream until the pesto is creamy.
  7. 7. Bring a large pot of water to a boil and add plenty of salt.
  8. 8. Cook the spaghetti in the salted water al dente (firm to the bite) according to the package instructions.
  9. 9. Ladle out about four tablespoons of the pasta cooking water and set it aside.
  10. 10. Drain the spaghetti and let it drain well.
  11. 11. Add the reserved pasta water to the pesto and stir well to make the sauce creamier.
  12. 12. Cube the mozzarella into small pieces.
  13. 13. Gently fold the spaghetti with the pesto and mozzarella cubes in a large bowl or pan until everything is well combined.
  14. 14. Serve the dish immediately while warm.

Nutrition per serving