Saturday, July 13, 2013
Introduce a Little Parsley to Your Pesto
bon appetit magazine that used parsley, instead of basil, as a pesto, I was interested in trying it.
1 pound spaghetti
2 cups packed fresh flat-leaf parsley
3/4 chopped fresh chives
1/2 cup walnuts, chopped
3/4 cup olive oil
1/2 cup grated Parmesan
Salt and pepper to taste
Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 1/2 cups pasta cooking liquid.
Meanwhile, pulse walnuts 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 (because you might not need the full amount). Season with salt and pepper.
Adapted from bon appetit magazine.