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!
- 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.