Spaghetti with Parsley Pesto

By nnlester

Spaghetti with Parsley 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. 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.

6 servings

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

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

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.

DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.