Remoje las almendras en agua caliente para quitarle la película café que las cubre, pasados unos minutos saque del agua, retira la película, seque y reserve.
En una licuadora o procesador de alimentos, ponga las hojas de albahaca, los ajos, una pizca de sal y de pimienta y el aceite de oliva extra virgen. Procese para obtener un puré no muy fino y añadimos las almendras y el queso parmesano. Volvemos a procesar, hasta obtener una mezcla no tan lisa, si al procesar vemos que requiere más líquido agregamos aceite de oliva.
Cuando la pasta esté al dente, la escurrimos y servimos junto con el pesto, espolvoreamos un poco de queso parmesano.
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