-3 tablespoons olive oil
-1/3 cup silvered almonds
-1 1/2 clove garlic
-2 tablespoons chopped parsley
-1/2 cup chopped blanced almond
-2 leafs of kale
-1 cup of grated parmesan cheese
-2/3 cup olive oil, plus extra for drizzling-spaghetti or linguine
-salt and pepper
Directions:
Toast almonds until brown, and leave aside
Halve zucchine and boil in a big pan with salt for 8 minutes. Save the water for the pasta.
Put the zucchine, mint leaves, garlic, kale almonds, olive oil in a processor. Add more olive oil if needed.
Cook pasta and , spoon the pesto over and drizzle with olive oil. Garnish with almonds and serve immediatly.
