There are funky pestos out there, pestos where basil isn't the star. Arugula pesto. Spinach pesto. I've even made a tarragon pesto. But I've never seen a pesto that has put parsley at center stage, and really celebrated what parsley's all about: grassy light freshness.
This pesto is made simply from parsley, walnuts, Parmesan, olive oil, and garlic--more garlic than usual because parsley can really take the flavor. Toss that with hot spaghetti, and nestle it down as a side next to some charred and grilled sliced steak. It's different and light and summery and fresh. Nobody puts parsley in the corner!
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About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.