Linguine with Almond Pesto

Linguine with almond pesto is a delicious Mediterranean twist on the traditional Genoese pesto and represents a simple yet flavorful dish. Here is a recipe with an Italian touch:

Ingredients

• 320 g of linguine
• 100 g of peeled almonds
• 50 g of grated Parmesan cheese
• 1 clove of garlic
• A bunch of fresh basil
• About 100 ml of extra virgin olive oil
• Salt to taste

Preparation

1. Start with preparing the almond pesto. Toast the almonds in a pan over medium heat until they are lightly golden, being careful not to burn them.
2. Put the toasted almonds in a mixer with the cleaned basil, the Parmesan, the garlic clove (you can remove the inner sprout to make it less aggressive), a pinch of salt, and start to blend everything together.
3. While the mixer is running, gradually add the extra virgin olive oil until a creamy and homogenous consistency is obtained. If necessary, adjust the salt to taste.
4. Cook the linguine in abundant salted water, following the cooking times indicated on the package for al dente pasta.
5. Drain the pasta and transfer it to a large bowl. Add the almond pesto and mix well to evenly coat the linguine.
6. Serve immediately, adding a drizzle of raw olive oil if desired for an additional touch of flavor and a nice plate grated with Parmesan on top.

Curiosity

Almond pesto is typical of Sicilian cuisine where sometimes basil is replaced or accompanied by fresh mint leaves, for an even more summery flavor. Almonds add a rich and creamy texture and are used in many pesto variants throughout the Mediterranean.

This recipe can be customized with the addition of other ingredients such as sun-dried tomatoes or arugula for a different flavor profile. Enjoy this dish with a glass of fresh white wine, such as Vermentino or Chardonnay.