Almond Pesto Pasta


3 crushed garlic cloves 

¼ cup Best Choice Slivered Almonds – toasted 

1/3 cup Best Choice Extra Virgin Olive Oil 

1 cup fresh basil, stems removed 

1 cup grated Best Choice Parmesan Cheese 

16 oz Best Choice Whole Wheat Spaghetti 


Cook pasta according to package directions.  

Combine garlic and almonds in a food processor or blender. Process for 10 seconds or until ingredients are finely chopped. Add olive oil and basil. Process or blend for 20 seconds. Place the mixture in a large bowl.  

Stir in parmesan cheese. Combine the hot pasta with the pesto mixture. Toss to coat. Season to taste with salt and pepper. Serve immediately. 

 Makes 4 servings.  

 *Tip: Make the pesto up to two days ahead, refrigerate and add to your pasta salads or other hot pasta dishes.  

Almond Pesto Pasta

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