Summary

Ingredients

• 1 pinch (s) salt and pepper
• 2 cloves garlic)
• 90 g parmesan or veetarian hard cheese
• 200 g spahetti
• 100 g tomato (s), dried in oil
• 30 g almond (s), round
• 2 tablespoon orange juice
• 2 tablespoon olive oil
• 0.5 ½ bunch basil

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Instructions

1. Add plenty of salted water to the boil. Peel the garlic and cut into small pieces. Coarsely chop about 50 g of parmesan.
2. Pour the spaghetti into the boiling salted water and cook according to the instructions on the packet for about 8 minutes until al dente. In the meantime, drain the pickled tomatoes in a colander, collecting the oil.
3. Finely puree tomatoes with garlic and parmesan in a blender, gradually adding 6 tablespoons of tomato oil. Mix in the ground almonds.
4. Put the pesto in a bowl and stir in the orange juice. Mix in the olive oil until the desired consistency is achieved. Season with salt and pepper.
5. Drain the pasta in a colander, leaving some cooking water in the pan. Drain the pasta, put it back in the pan and mix with the water. Shave the rest of the parmesan cheese.
6. Mix the pesto with the pasta and serve with parmesan shavings and washed basil leaves.