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The Secret Ingredient (Parsley): Spaghetti with Parsley Pesto
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.
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 |
Ingredients
- 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
Procedures
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1
Cook the spaghetti in salted boiling water until al dente. Drain, and reserve a cup of pasta water.
-
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.
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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.
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