Monday, June 17, 2013

Parsley Pesto

Parsley is a storehouse of nutrients and it features a delicious green and vibrant taste. It has more uses than just being a decorative garnish and when turned into a delicious pesto, it doesn't lose its color like basil does. It is also less expensive and easier to find year-round in stores.
This pesto can be made in the time it takes to cook the pasta. A great summer staple that you should not miss in your kitchen repertoire.

Parsley Pesto
(from bonappetit June/13)


1 pound spaghetti

Kosher salt

1/2 cup unsalted, roasted almonds

4 cups (packed) fresh flat-leaf parsley leaves

3/4 cup chopped fresh chives

3/4 cup extra-virgin olive oil

1/2 cup finely grated Parmesan

Freshly ground black pepper


Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.

Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.

Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.

DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.

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