Empty My Fridge
Spaghetti with Parsley Pesto
Ingredients
- Spaghetti3 ¼ cups
- Parsley4 cups
- Chive · chopped½ cups
- Almond · toasted½ cups
- Cheese · grated½ cups
- Lemon1
- Garlic1
- Extra virgin olive oil⅓ cups
- Saltto taste
Instructions
- Wash, dry and roughly chop the parsley and chives. Grate the cheese. Peel the garlic, halve it and remove the green germ. Zest and juice the lemon.
- In a blender, combine the herbs, almonds, garlic, lemon zest and juice, grated cheese and olive oil. Blend until smooth but still slightly textured. Adjust the salt to taste.
- Cook the spaghetti in salted boiling water until al dente. Reserve some pasta water before draining.
- In a warm pan, toss the pasta with a splash of the reserved pasta water to help it emulsify.
- Off the heat, mix in the pesto until the pasta is well coated.
- Serve right away, with an extra drizzle of olive oil and grated cheese if you like.
Summarized from GialloZafferano's video. Watch it for the details.
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