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This recipe will have you saying hasta la pasta to all the other pasta recipes out there! Okay well… maybe except for some of these other all time favorites: Asiago Garlic Alfredo Pasta and Alfredo Pesto Tortellini with Sausage

Spaghetti noodles with parsley pesto sauce on a white plate with a fork twirling noodles.

Parsley Pesto Pasta 

Let’s be honest, you cannot go wrong with pesto, especially when there are noodles involved.

What is Parsley Pesto Pasta?

One of my favorite recipes that I have done is my basil pesto. I loved the way it turned out so I thought it would be fun to try something a little different with parsley pesto. A very helpful tip I discovered is that when I did this dish I found that using a flat leaf of parsley really helps make the sauce balanced so that the flavor of the nuts, olive oil, and parmesan are all tied together.

You will love the taste of this sauce over pasta noodles! But it is so good that you won’t just stop there.. It is also the perfect addition to have over grilled veggies, as a pizza sauce, or even a sandwich! Because of how compatible this sauce is, you can pair it with just about anything.  

What do you need to make Parsley Pesto Pasta

This recipe is perfect for summer! It calls for minimum ingredients but still has quite the flavorful taste. And everything that is included is mainly your normal go to ingredients that you either have on hand or are very easy to come by! Here is a list of exactly what you need to create this dish:

  • Spaghetti- these are the noodles I prefer to use for this recipe but you can also switch it up and use fettuccine noodles, your favorite noodles, etc.
  • Unsalted, roasted almonds- The nuts really help bring the flavor of the parsley out and tie the other ingredients together
  • Fresh flat-leaf parsley leaves- The fresher they are, the better. These are the main source of flavor that makes this dish a hit! 

  • Chopped fresh chives- Helps give a little bit of kick and a refreshing taste

  • Extra virgin olive oil- Helps balance the nuts, parsley, and parmesan 

  • Finely grated parmesan cheese- Because what is pasta without parmesan

  • Freshly ground pepper- Add to taste

  • Kosher salt- Also add to preferred taste

  • How do you make Parsley Pesto Pasta

One of the reasons why this meal is so good, is because you can achieve a delicious dish with minimal effort! This recipe is so easy to quickly throw together that you’ll wonder how many times it is acceptable to make this in a week. Here are the simple steps you need to follow to recreate this pasta:

    • Cook pasta. Let the pasta cook in a large pot until al dente. Then make sure to rinse the noodles very well in cold water so that they no longer stick together. Also reserve 2 cups pasta cooking liquid.
    •  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. 
    • Toss pasta and pesto in a 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. 
    • Serve: Cover and chill pesto until ready to serve.
    • Tip: I find it best to let the pasta chill for at least an hour before serving that way it has completely chilled throughout. Of course if time does not permit for that it is still good either way! 

What do you serve with Parsley Pesto Pasta

One of the best things about pasta is how versatile it is. There are so many different ways to make it and present it. Whether it is the type of pasta noodles you choose to use, or the sides you serve with it, the possibilities are endless. And this particular pasta dish is no exception. Some of my favorite additions to serving with this dish would be a side of bread such as, Miracle no Knead Bread or Perfect Soft and Buttery Rolls. Another hit side with this meal is a salad of some sort. Here are a couple of my go to’s, Chilled Cucumber Salad and Farro Caprese Salad. There are so many options when it comes to sides, whether it is veggies, grilled or steamed, or fresh fruits, there are so many different additions that will complement this dish. 

How can you store Parsley Pesto Pasta

Storing pasta can sometimes prove to be a difficult task. The best way for it to be stored is having the pasta separate from the noodles especially if you plan on freezing it! So keep that in mind when preparing this dish if you don’t plan on finishing it all in one setting, it is helpful to only mix the amount of pasta and sauce together that you will eat! Here are a couple of tips on how to go about storing and reheating it:

  • Once pasta is cooked, it can be stored in airtight containers in the refrigerator for 3 to 5 days. If the pasta is separate from the sauce, the pasta can be reheated by being placed in boiling water for a few seconds and then by draining it. 
  • If freezing: make sure the pasta is cooled, then gently toss the pasta with a little olive oil (this is to prevent the pasta from sticking together) Then place in airtight containers or freezer bags, it can be stored up to 2 weeks. 
  • To defrost pasta, place the frozen bag in a drainer in the sink and run cool water over it. Or you can place the frozen pasta in shimmering pasta sauce, or even directly in boiling water. Typically 1 to 2 minutes is usually all you need for thawing and reheating but the time can vary depending on how much pasta you are using. 

Here are some other similar recipes you might like:

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Parsley Pesto Pasta

By: Alyssa Rivers
Servings: 6 Servings



  • 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.
  • 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.
  • 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.


Calories: 703kcalCarbohydrates: 59gProtein: 14gFat: 46gSaturated Fat: 15gCholesterol: 46mgSodium: 163mgPotassium: 413mgFiber: 4gSugar: 3gVitamin A: 4125IUVitamin C: 56mgCalcium: 179mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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  1. You’re probably already aware of this, but the head image for this reads “pardley” instead of parsley.

  2. Anything pesto sounds awesome!! Would love to try a parsley version! 🙂

  3. I love me some basil pesto- never had parsley pesto though- sounds great! Doesn’t look to bad either ! LOL

  4. Hi Alyssa! I was so excited to see your comment on my black bean burger recipe…We met a few times years ago when I was just dating Jeff. I love your blog and have been linking up for a few weeks but I was too bashful to say anything, thinking you would have no clue who I was! Haha! Anyways, thanks for commenting, and I’m a huge fan of your darling blog!