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.