Who has never heard of the typical Ligurian condiment: pesto? To be served with focaccia, pasta, spelt and much more, pesto is certainly a wonderful sauce that alas, aims a little at the diet. The traditional variant uses pine nuts, but I wanted to replace them with almonds, perhaps to try out a new recipe, perhaps because that day I didn’t have any pine nuts ;).

In any case, the greatest discoveries happen by chance, don’t they? I think this pesto is absolutely wonderful, with just a few simple ingredients you can make a
creamy dish with a thousand flavours. Eaten at all hours, this pasta is simply unique.

Unfortunately, I didn’t have a mortar at home, as this is not a tool found in every home, so I had to prepare it with a blender. Obviously some of the graininess of pesto is lost, but don’t worry, it’s still delicious! Remember, however, that basil leaves tend to oxidise and turn black if overheated, so blend at short intervals and add an ice cube to the blender. In this way you will avoid this little hitch!