Spaghetti with carrot pesto

Name: Spaghetti with carrot pesto
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 4 TABLESPOONS chopped almonds; 50 g Parmesan (piece); 2 medium-sized carrots; 5 Stem/s Basil; 2 Garlic cloves; 100 ml Olive oil; 7-10 Tbsp Pepper; 400 g Spaghetti

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

The cutting stick mixes carrots, almonds and cheese into a pesto. Also double the amount, because it keeps cool for 4-5 days

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
4 TABLESPOONS chopped almonds
50 g Parmesan (piece)
2 medium-sized carrots
5 Stem/s Basil
2 Garlic cloves
100 ml Olive oil
7-10 Tbsp Pepper
400 g Spaghetti

Directions

1
Boil up plenty of salted water. Roast the almonds in a pan without fat. Let it cool down. Grate parmesan. Peel, wash and finely grate the carrots. Wash basil, shake dry and remove the leaves. Peel garlic and chop roughly.
2
For the pesto, puree almonds, parmesan, carrots, basil and garlic in a tall mixing bowl with a chopping stick, adding oil little by little. Season to taste with salt and pepper.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Drain and let drain. Mix immediately with the carrot pesto and serve.