Linguine with almond pesto


Blanched almonds 100g
Unpeeled almonds 50g
5 fresh basil leaves
Lemon juice and zest of 1
Fresh mint q.b
Sale q.b.
Pepe q.b.
Hot water q.b
Extra virgin olive oil 40ml
Linguine pasta 400g


Preparation time:
25 minutes

Difficulty of execution:

Number of persons:
for 4 persons


To prepare the linguine with almond pesto, start by blending finely peeled and unpeeled almonds in a mixer. If you do not have a mixer, you can chop the almonds with a pestle or chop with a knife. When the almonds are chopped, add the basil leaves and olive oil, salt and pepper. Wash a lemon, removed the two ends and grate the rind to add it to the pesto mandorle.

Then squeeze the lemon and strain the juice into a close-meshed strainer. Add the lemon juice filtered pesto and last leaves of fresh mint. Then operate the mixer to blend the ingredients.
Dilute your pesto with almonds adding hot water, just enough to reduce it to a smooth cream and dense from the lighter color. Then put on the fire a large pot, fill it with water for 3-4, add salt to taste and bring to a boil, then the pasta and cook according to package directions.

When the pasta is cooked, drain in a glass retaining the cooking water. Transfer the pasta to a large pan and pour the pesto to flavor it. To not make the dough too dry you can add a little cooking water that you had put aside. Toss a few seconds and serve hot. You can garnish your linguine with almond pesto by adding a sprinkling of cheese and a few leaves of fresh mint.


The almond pesto advances from the preparation can be kept in a closed jar in the refrigerator for 4-5 giorni.Il pesto you can freeze in a closed jar.

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