Summary

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

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Instructions

1. Cooking spaghetti.
2. Pesto:
3. Chop the herbs, garlic, almonds + salt in a blender. Add the oil slowly. Finally stir in the parmesan.
4. Completion:
5. 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.
6. Stock keeping:
7. Transfer the rest of the pesto to a glass, cover with olive oil and seal. Keeps in the refrigerator for about 6 months.