in Recipes

Spaghetti with fresh tomato pesto

updated

Spread the love

Ingredients for 4 servings:

  • 400 g tomatoes
  • 10 basil leaves
  • 30 g cashew nuts
  • 30 g pine nuts
  • 1 handful of green olives, pitted
  • 3 tbsp breadcrumbs
  • 15 basil leaves
  • 2 tbsp olive oil
  • possibly grated Parmesan
  • Sea salt
  • pepper
  • 500g spaghetti

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Add the spaghetti to boiling, salted water and cook until al dente. Meanwhile, dice the tomatoes, deseed if necessary, and place them in a blender with 10 basil leaves, the cashews, and the olives. Toast the pine nuts in a nonstick frying pan, add them, and blend everything together. Fry the breadcrumbs with the remaining basil leaves in olive oil and add to the remaining ingredients. Season to taste with sea salt, pepper, etc. Serve with the spaghetti and garnish with the Parmesan cheese.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cheese feet

Roasted peppers with honey and almonds