Spaghetti with Parsley Pesto
A fresh twist on traditional pasta, featuring homemade parsley pesto made with almonds, chives, and Parmesan cheese. This bright and herbaceous dish combines perfectly cooked spaghetti with a vibrant green sauce.
6 servings
20 min
Ingredients
- •1 pound spaghetti
- •1 to taste Kosher salt
- •½ cup unsalted, roasted almonds
- •4 cups fresh flat-leaf parsley leaves
- •¾ cup chopped fresh chives
- •¾ cup extra-virgin olive oil
- •½ cup finely grated Parmesan
- •1 to taste freshly ground black pepper
Cooking Instructions
- 1.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
12 min
- 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.
5 min
- 3.
Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
3 min
- 4.
DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.
