Almond Pesto Linguine with Fresh Basil and Mint

Linguine with Almond Pesto

Category: Pasta
Serves: 4

Ingredients

Instructions

1. Prepare the Almond Pesto
   Begin by placing both the blanched and raw almonds into a food processor. If you don’t have a food processor, you can use a mortar and pestle to finely crush the almonds, or use a sharp knife to chop them finely. Once the almonds are ground, add the fresh basil leaves and olive oil to the mix.

2. Add Lemon Juice
   Cut the lemon in half and squeeze its juice into a fine-mesh strainer, ensuring no seeds fall into the pesto. Add the freshly squeezed lemon juice to the almond mixture, giving it a burst of citrusy brightness.

3. Blend to a Smooth Consistency
   Turn on the food processor and blend the ingredients until you have a smooth paste. If the consistency is too thick, add a little hot water, gradually, until the pesto reaches a creamy, dense texture. The result should be a light-colored, smooth paste.

4. Cook the Linguine
   While preparing the pesto, bring a large pot of water to a boil, filling it about three-quarters full. Add salt to taste once the water reaches a rolling boil. Cook the linguine until al dente, following the package instructions. Once the pasta is cooked, save a small amount of the cooking water before draining.

5. Combine Pasta and Pesto
   Transfer the drained linguine to a wide, non-stick pan. Add the almond pesto and gently toss the pasta to coat it evenly. To ensure the pesto coats the pasta beautifully without drying out, add a splash of the reserved pasta cooking water. Toss everything together for a few seconds, allowing the pesto to infuse the pasta.

6. Serve and Garnish
   Serve the linguine immediately, hot from the pan. For extra flavor, sprinkle a little grated pecorino cheese over the top and garnish with fresh mint leaves. The creamy, fragrant pesto combined with the nutty almonds will create a delicious and refreshing pasta dish that’s sure to impress.

Cooking Tips:

• For a richer flavor, you can toast the raw almonds in a dry pan for a few minutes before using them in the pesto. This will enhance their natural nuttiness.
• If you prefer a more intense pesto, you can add garlic or a few extra basil leaves for extra punch.
• Feel free to adjust the lemon juice to taste for a more tangy or subtle flavor.

This Linguine with Almond Pesto is a delightful and unique twist on traditional pasta, offering a rich, nutty taste with a refreshing citrusy zing. It’s perfect for a light, yet satisfying meal that’s full of flavor. Enjoy this recipe with your loved ones, and savor the simple elegance of homemade pesto!