Spaghetti with Parsley Pesto
Switching up the classic pesto!
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. 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 box Spaghetti
Kosher Salt
1/2 cup unsalted, roasted Almonds
4 cups (packed) fresh Flat-Leaf Parsley
3/4 cup chopped fresh Chives
3/4 cup Extra Virgin Olive Oil
1/2 cup finely grated Parmesan
Freshly ground black pepper
Directions
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and parmesan; process until smooth. Season pesto with salt and pepper.
Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
Makes 6 servings.
