This is a simple, fresh, grassy side that goes gorgeously with red meat. Spaghetti tossed in a simple parsley and walnut pesto, full of garlic and Parmesan and olive oil. Simple, but different.
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.
- 1 pound spaghetti
- 2 cloves of garlic
- 2 3-ounce bunches of flat leaf parsley
- 2/3 cup chopped walnuts
- 2/3 cup grated Parmesan
- 2/3 cup olive oil
Cook the spaghetti in salted boiling water until al dente. Drain, and reserve a cup of pasta water.
Blast the garlic in the food processor until it’s smashed. Add the parsley, walnuts, Parmesan, olive oil, salt, and pepper. Whiz until it forms a thick paste.
Toss the pasta with the pesto, and add reserved pasta water as needed. Serve right away. You can also spoon the pesto over grilled steak.