Spaghetti with Parsley Pesto - Northern Michigan's News Leader

Spaghetti with Parsley Pesto

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1 lb spaghetti
kosher salt
½ cup unsalted, roasted almonds
4 cups (packed) fresh flat-leaf parsley flakes
¾ cup chopped fresh chives
¾ cup extra virgin olive oil
½ 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 with salt and pepper.

Toss pasta and pesto in a large bowl, adding pasta cooking liquid by ¼ cupfuls until saucy. Season with salt and pepper.

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