Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 40 g wild arlic, rouhly chopped
- 60 g parsley, smooth, rouhly chopped
- 1 clove garlic, chopped
- 100 g almond (s), round
- 1 teaspoon salt
- 100 ml oil, (sunflower oil)
- 150 ml olive oil
- 100 g parmesan, finely rated
- 500 g spahetti, cooked al dente
- 200 g scampi, peeled
- olive oil
Print Recipe
Pin Recipe Instructions
- Cooking spaghetti.
- Pesto:
- Chop the herbs, garlic, almonds + salt in a blender. Add the oil slowly. Finally stir in the parmesan.
- Completion:
- Briefly toss the scampis in hot oil. Depending on your taste, fold about 1/5, i.e. 100g, of the pesto with the scampi into the cooked spaghetti.
- Stock keeping:
- Transfer the rest of the pesto to a glass, cover with olive oil and seal. Keeps in the refrigerator for about 6 months.
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