The Secret Ingredient (Parsley): Spaghetti with Parsley Pesto

The Secret Ingredient

Every month we highlight a different ingredient and share weekly recipes that showcase its uses.

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


  • 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.

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