I loved the way my basil pesto turned out so I was excited to try something different with making parsley pesto. Using a flat leaf parsley makes the sauce balanced so that you can really taste the nuts, olive oil and parmesan. This sauce was great with the spaghetti, but is so versatile that you can spoon it over grilled veggies, or spread over a sandwich. Loved the flavor it gave to this spaghetti and it made it a great side!
Rating: 4 stars Difficulty of Recipe: 3 stars
Spaghetti with Parsley Pesto
- 1 lb spaghetti
- 1/2 cup unsalted, roasted almonds
- 4 cups (packed) fresh flat-leaf parsley leaves
- 3/4 cup chopped fresh chives
- 3/4 cup extra virgin olive oil
- 1/2 cup finely grated parmesan cheese
- freshly ground pepper
- kosher salt
1. Cook pasta in a large pot until al dente. Rinse the noodles very well in cold water so that they no longer stick together. Reserve 2 cups pasta cooking liquid.
2. Pulse the almonds in a food processor until smooth. Add parsley, chives, oil and parmesan. Process until smooth. Season the pesto with salt and pepper.
3. Toss pasta and pesto in large bowl. Add the reserved pasta cooking liquid by 1/4 cupfuls until saucy. Season with additional salt pepper and sprinkle the top with parmesan. Cover and chill pesto until ready to serve.
Recipe adapted from Bon Appetit