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🍝 Spaghetti with Homemade Parsley Pesto

724 kcal · 30 min · 4 servings

Ingredients

• 40 g almond kernels
• 3 bunch parsley
• 3 garlic cloves
• 50 g Parmesan
• salt
• 150 ml olive oil
• pepper (from the mill)
• 350 g spaghetti

Instructions

1. 1. Roughly chop the almonds.
2. 2. Toast the almonds in a non-stick pan without fat over medium heat until golden brown. Stir constantly.
3. 3. Remove the pan from the heat and let the almonds cool completely.
4. 4. Wash the parsley thoroughly and shake off excess water.
5. 5. Pluck the parsley leaves from the stems.
6. 6. Peel the garlic clove and chop it roughly.
7. 7. Place the parsley leaves, the cooled almonds, the garlic, the Parmesan, half a teaspoon of salt, and about 100 milliliters of olive oil into a blender.
8. 8. Puree the ingredients until smooth.
9. 9. Gradually add more olive oil until you achieve a creamy, smooth paste.
10. 10. Cook the pasta in boiling salted water until al dente (firm to the bite).
11. 11. Plate the cooked pasta.
12. 12. Drizzle generously with the parsley pesto.

Nutrition per serving

• kcal: 724
• Protein: 18 g · Fett/Fat: 44 g · Carbs: 64 g