Recipe Box
Pasta With Toasted Almond + Lemon Pesto
FROM LEMON, LOVE + OLIVE OIL BY MINA STONE
serves 4
INGREDIENTS
1/2 cup almonds, toasted
zest of 2 lemons
juice of 3 lemons
1/2 cup extra virgin olive oil
1/2 cup water
1 lb spaghetti
salt + freshly ground pepper
DIRECTIONS
To make the pesto, in a food processor or high-powered blender, combine the almonds, the lemon zest, lemon juice, olive oil, and water. Process or blend on high speed until the mixture is thick and creamy. If it's too thick, add a little more water and blend again. Bring a large pot of salted water to boil, add the pasta, and cook until al dente. Drain and toss with the pesto and taste for seasoning, adding more salt if necessary. Finish with lots of freshly ground pepper and serve.
