Spaghetti with Parsley Pesto

Holdsworth & Walter


Basil is pesto’s requisite ingredient, yet Bon Appétit‘s June 2013 cover recipe substitutes the herb with the less pungent flat-leafed parsley.  This lighter version of the pasta bodes well in an issue dedicated to summer-friendly fare. Traditional pine nuts make way for roasted almonds, and optional elements, such as a squeeze of lemon juice, heighten summer flavors. I have to admit that even after emerging from the vat of poor food choices that is college, I have yet to purchase a food processor that the recipe suggests (first world issues). Although forgoing the tool won’t provide you with a pesto of sauce consistency, finely chopping ingredients will do the job just fine. Recipe below the pictures-enjoy!!





  • 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


1. Cook pasta in a large pot…

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5 responses to “Spaghetti with Parsley Pesto

  1. Pingback: Welcome to new friends: Sarina & Binyamin | The Cosy Kitchen | Hey Sweetheart, Get Me Rewrite!·

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