Spaghetti with Parsley Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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We love a classic pesto Genovese. But why be limited to basil? Swapping in flat-leaf parsley makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan. Sturdy parsley is also easier to find year-round (and more affordable) than basil. Use this sauce as you would any pesto: spooned over grilled vegetables, spread on a sandwich, and, yes, swirled into pasta. Bonus: Parsley pesto holds its vibrant color much longer than the other stuff. Ingredients:
1 pound spaghetti |
kosher salt |
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 |
freshly ground black pepper |
Directions:
1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
2. Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
3. Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
4. DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.
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