Italy has me so inspired right now. The colors, textures, and freshness of the food has been a wake up call… and a delicious one. People here just eat better. Every day. It’s a life style. And one I personally am devoted to keeping post vacation. I want to eat good food everyday. Real food everyday. And I think we should. You in?
One of the main things I’m learning on this trip is the value of simplicity. Less is more. All you need for a flavorful feast is a few good (read: quality) ingredients and the knowledge of tossing them together in the proper way, and bam – you’ve got yourself a meal anyone is sure to love. It really is as easy as that.
I’ve been dancing around the idea of a parsley pesto for years now. Something about it just seemed… wrong. Basil is for pesto! Or so I thought…
I finally smacked myself into submission a few days before we left the states, and wow! It’s a keeper and a half. Not only is parsley affordable and easily available, but it also keeps well for up to a week and makes one killer pesto. I am officially a convert.
I dolled this pesto up with scallions, asiago cheese, almonds, and a touch of lemon. Oh, and garlic! One cannot forget the garlic when it comes to a pesto party. The flavors are nice and bold and really wake up the mild parsley.
Once your pesto is whipped up and ready to go, all you need is some al dente spaghetti, and you’re set! Of course wine and cheese are always welcome 😉 xoxo
Spaghetti with Parsley Pesto
- 1 pound spaghetti, cooked al dente
- 1 tablespoon salt, for the pasta water
- 1/3 cup unsalted slivered almonds
- 1 large bunch fresh flat-leaf parsley leaves
- 1/2 cup chopped scallions
- Juice and zest of one small lemon
- 2 cloves garlic, minced
- 3/4 cup extra-virgin olive oil
- 1/2 cup finely grated asiago cheese
- 1/2 teaspoon freshly ground black pepper
- Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; about 9 minutes. Drain, reserving 1 cup of pasta water.
- In the body of a blender of food processor pulse almonds, parsley, scallions, oil, lemon, garlic, and asiago; blend until smooth. Season with salt and pepper.
- Toss spaghetti and pesto in a large serving bowl. Add reserved pasta water by the tablespoon until saucy. Season with salt and pepper. Serve at once.
Love this recipe! I put chicken and mushroom into it and the family loves it.
Ashley Manila says
Those additions sound delicious!
I have made this pesto many times now and I always love how the flavor is fresh and unexpected. The only changes I make are to roast the garlic beforehand, and I usually substitute the asiago for parmesan cheese. Thanks for the great recipe!
How well does this dish keep?
Christine @ Cooking with Cakes says
first of all, I love the idea of parsley pesto!! this looks so simple yet sooo yummy, def pinning!
second – welcome back!!!! please do a blog post of pics 😉
three – is that marble slab a prop, or your actual kitchen? I’m in the market for a prop version (which would be faux marble, duh lol) so I figured I’d ask! let a sista know xx
Hey Christine! Thank you for the warm welcome back. It’s good to be home 🙂
My marble slab is part of a rolling cart I bought years ago. I believe I bought it at a home goods store in the village, but I know crate and barrel also carry marble slabs. I hope that helps! xo
Laura (Tutti Dolci) says
This is pasta perfection, love your pesto!
Thank you so much, Laura! xo