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Spaghetti with Parsley Pesto

Spaghetti with Parsley Pesto


1 lb. Spaghetti

Kosher salt

½ C. unsalted, roasted almonds

4 C. (packed) flat-leaf parsley leaves

¾ C. chopped chives

¾ C. extra-virgin olive oil

½ C. 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 pesto with salt and pepper.

Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy.  Season with salt and pepper.

•        Pesto can be made 5 days ahead. Cover surface directly; chill.