Swapping traditional basil for flat-leaf parsley for this pesto recipe makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan.
Recipe information
Yield
6 Servings
Ingredients
1
pound spaghetti
Kosher salt
½
cup unsalted, roasted almonds
4
cups (packed) flat-leaf parsley leaves
¾
cup chopped chives
¾
cup extra-virgin olive oil
½
cup finely grated Parmesan
Freshly ground black pepper
Need to make a substitution?
Preparation
Step 1
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Step 2
Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
Step 3
Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
Step 4
Do Ahead: Pesto can be made 5 days ahead. Cover surface directly; chill.
Nutrition Per Serving
4 servings
1 serving contains: Calories (kcal) 650 Fat (g) 39 Saturated Fat (g) 7 Cholesterol (mg) 10 Carbohydrates (g) 59 Dietary Fiber (g) 4 Total Sugars (g) 4 Protein (g) 17 Sodium (mg) 260