The quick recipe for these spaghetti with aromatic raw pesto is as fast and tasty as it gets because you just need to put tomatoes and almonds in the food processor and pulse them briefly, then add the aromatic herbs to taste, BLENDING again.
When a slightly rustic and coarse cream is created, simply flavor the aromatic pesto with some excellent extra virgin olive oil and the job is done!
The tiny pieces of almonds give a very pleasant crunchy note and the two herbs create a fragrant and tasty mix — very enjoyable!
If you like — and watch the saltiness — you can make the aromatic pesto even creamier by adding a tablespoon of grated grana or Parmesan cheese!
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I’ve opened a recipes channel on WhatsApp open to everyone and free — no notifications and no sound — which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you’ll be able to read one sweet and one savory recipe!
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P.S. Don’t pay attention to the fork stuck in like the sword in the stone hehe — I was undecided on how to photograph this tasty first course!
Here are other recipes with various types of pesto:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
INGREDIENTS RECIPE SPAGHETTI WITH AROMATIC RAW PESTO
- 2 tomatoes (remove inner seeds)
- 10 almonds
- 1 clove garlic
- 1 bunch mint
- 10 oz spaghetti
- 1 bunch parsley
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
TOOLS RECIPE SPAGHETTI WITH AROMATIC RAW PESTO
- Mixer
- Saucepans
FOR THE PREPARATION OF THE RECIPE SPAGHETTI WITH AROMATIC RAW PESTO
The preparation of the recipe is very minimal and quite self-explanatory without many words….
I place the saucepan on the heat where I will cook the pasta and prepare the pesto.
I wash the ripe firm tomatoes and then remove the inner seeds.
I cut the vegetable into large pieces, place them in the mixer or blender, add the peeled almonds and blend everything.
I add the washed and patted dry aromatic herbs to remove as much water as possible, and drizzle in the extra virgin olive oil, then adjust the amount and the seasoning with salt and pepper.
If desired, I also add grated cheese, again adjusting to personal taste for creaminess and flavor of the pesto.
I lower the pasta, drain it al dente and transfer it directly to a frying pan or wok, seasoning it with the aromatic pesto made with almonds, mint and parsley.
Enjoy your meal!
Annalisa
If you’re looking for quick first courses, here’s my collection of first courses ready in 20 minutes!
