Spaghetti with Parsley Almond Pesto

Spaghetti with Parsley Almond Pesto
Photo by © Melanie Acevedo


  • 1 clove garlic
  • 2 plum tomatoes, chopped
  • ¾ pound spaghetti
  • ¾ teaspoon salt
  • 1/3 cup unsalted blanched almonds
  • 1/3 cup olive oil
  • 1 ½ cups lightly packed flat-leaf parsley with thick stems removed

1. In a food processor, puree the garlic and parsley with the salt. With the machine running, add the olive oil in a thin stream. Add the almonds and pulse to chop. 2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Reserve 1/2 cup of the pasta water...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network