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.
(from bonappetit June/13)
1/2cupunsalted, roasted almonds
4cups(packed) fresh flat-leaf parsley leaves
3/4cupchopped fresh chives
3/4cupextra-virgin olive oil
1/2cupfinely 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.