The Secret Ingredient (Parsley): Spaghetti with Parsley Pesto

[Photograph: Kerry Saretsky]

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.

The Secret Ingredient (Parsley): Spaghetti with Parsley Pesto

About This Recipe

Yield:makes 4 to 6 servings
Active time:10 minutes
Total time:15 minutes
Special equipment:Food processor
This recipe appears in: The Secret Ingredient (Parsley): Spaghetti with Parsley Pesto


  • 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
  • Salt
  • Pepper


  1. 1

    Cook the spaghetti in salted boiling water until al dente. Drain, and reserve a cup of pasta water.

  2. 2

    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.

  3. 3

    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.


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: