Spaghetti With Red Pesto

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Spaghetti With Red PestoThis is an easy summer dish that can be made quickly at the end of a busy day when you’re too tired to be slaving over a hot stove. When I first started making this, I tried heating up the pesto in a pan after making it in the blender, as I thought the pesto would make the spaghetti cold and not very nice to eat. This was not a success. The pesto would stick to the pan and burn, and the flavour would disappear. Now I don’t worry about the temperature of the dish and just stir the pesto into the spaghetti and serve.  It’s truly delicious!

Spaghetti With Red Pesto
Prep time: 
Total time: 
Serves: 3-4
  • 3 cloves of garlic, peeled and sliced
  • 20 basil leaves
  • 50gm blanched almonds
  • 150gm sun dried tomatoes in oil (drained)
  • 50gm grated Parmesan cheese
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  1. Fry the almonds in a pan over a medium heat and cook until golden brown.
  2. Place the garlic, sun-dried tomatoes and basil leaves in a blender.
  3. Blend to a ‘gritty’ looking texture, then add the almonds and continue to blend.
  4. Add the olive oil by the spoonful until you get nice consistency (you don’t want it sloppy).
  5. Tip the pesto in a bowl and stir in the Parmesan; season with salt and pepper.
  6. Serve with cooked spaghetti (optionally, add chopped black olives to taste)

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