Spaghetti with Parsley Pesto


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 of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.

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.

3. 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.



  1. Reblogged this on etnicole.

  2. This looks delicious!

  3. My niece and nephews do not like basil pesto maybe they will like this.

  4. Intriguing! I’ll have to try this.

  5. This looks delish! I’ve been looking for pesto recipes and this seems like a great place to start!

    1. Yay! It’s super easy and summery.

  6. Very nice post. Your photographs are wonderful. I really like the versatile-ness of your blog. Very interesting… Visited Williamsburg recently!

    1. Thank you so much-it really means a lot! Ooooh I hope you stopped by Smorgasburg on your visit!

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