Enable Accessibility
Skip to main content

Almond Pesto Farfalle

Cook Time:
12 Minutes
Serves Up To:
6 Servings

Nutrition Information

Total Fat26g
Total Carbohydrates60g
Dietary Fiber4g


Pesto Purée:

  • 4 cloves garlic
  • 2 cups fresh basil
  • 1 cup fresh spinach
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ cup extra virgin olive oil
  • ¼ cup grated Parmesan


  • 1 pound farfalle pasta
  • Parmesan cheese for topping


    Pesto Purée

    1. Place garlic in food processor and process for 10 seconds or until garlic is chopped into small pieces.

    2. Place basil, spinach, salt, and pepper in the processor and turn the processor on.

    3. With the processor running, pour olive oil into the machine through the feed tube and keep processing until the leaves are puréed.

    4. Add the Parmesan and almond flour and purée for 30 seconds. Add more salt or pepper to taste.


    1. Fill a pot with water and add a dash of salt. Add pasta to boiling water and cook until al dente.

    2. Drain water, setting a cup of pasta water aside.

    3. Toss pasta with pesto, adding pasta water to smooth the consistency.

    4. Top with Parmesan cheese and serve.

    Made with these products:

    One pound bag of Blue Diamond finely sifted almond flour
    Almond Flour