Spaghetti with Almonds and Basil Pesto

• 3 ounces, weight Spaghetti
• 1 ounce, weight Peeled Almonds
• 1/2 ounces, weight Almonds With Skin
• 5 leaves Fresh Basil
• 1 Tablespoon Olive Oil
• 1/4 teaspoons Salt
• 18 teaspoons Ground Black Pepper
• 1/2 whole Lemon, Juice And Zest
• 4 Tablespoons Pasta Water, Or As Needed
• 1 Tablespoon Grated Parmesan Cheese

1. Bring some water to a boil and cook spaghetti al dente.
2. Meanwhile, combine peeled almonds, almonds with skin, basil, olive oil, salt, pepper, and the lemon juice and zest.
3. With an immersion blender, blend into a fine paste.
4. Add a few tablespoons of the pasta water and stir well.
5. Add as much water as needed to get the pesto of the right consistency: creamy but not watery!
6. Drain your spaghetti, dress with the almond pesto.
7. Stir well then sprinkle with some freshly grated Parmesan cheese and serve immediately!

almonds, fresh basil, olive oil, salt, ground black pepper, lemon, pasta water, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/spaghetti-with-almonds-and-basil-pesto/ (may not work)