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Basil and Almond Pesto Pasta

A tasty yet easy pasta dish
Total Time45 mins
Course: Main Course
Servings: 4
Author: Pot d'Huile and Michelle Minori of Barzotto

Ingredients

  • 2 cups Fresh Basil FOR THE PESTO SAUCE
  • 1/2 cup Almonds FOR THE PESTO SAUCE
  • 4 tbsp Parmesan Cheese FOR THE PESTO SAUCE
  • 25 ml Pot D'Huile Olive Oil FOR THE PESTO SAUCE
  • 150 ml Extra Virgin Olive Oil FOR THE PESTO SAUCE
  • Parmesan Cheese FOR PASTA
  • 10 oz Spaghetti FOR PASTA
  • Salt FOR PASTA

Instructions

FOR THE PESTO

  • Place all ingredients in a blender or food processor and blend until almost smooth.
  • For each individual serving measure out how many grams each person will eat. (9.5 grams of sauce=1 mg THC)

FOR THE PASTA AND ASSEMBLY

  • Bring a pot of salted water to a boil
  • Boil spaghetti until al dente.
  • Strain into individual bowls for each person. Reserve 2 cups of the cooking liquid.
  • Toss each person’s pasta with their measured amount of sauce. Add some of the cooking liquid to the noodles to help loosen the sauce to the desired consistency.
  • Sprinkle with some freshly grated parmesan to finish.