I am a huge fan of pesto...all kinds. And last month's issue of Bon Appeitit had this wonderful looking parsley pesto with pasta right on its front cover...ooooohhhh now how could I resist giving this recipe a whirl?
So easy too...all you need is...
1/2 cup of unsalted roasted almonds
4 cups of flat leafed (Italian) parsley
3/4 cup fresh chives
3/4 extra virgin olive oil (EVOO)
1/2 grated Parmesan, (I like Locatelli)
freshly ground black pepper
1 lb of spaghetti or any one of your favorite pastas
Cook the pasta in a large pot of boiling salted water and stir occasionally to keep it from sticking to the bottom of the pot. In blender or food processor, pulse the almonds until fairly smooth. Add the parsley, chives, EVOO and Parmesan and again pulse until smooth. Season with salt and pepper. (I used sea salt)
Toss pesto with cooked pasta and again season with salt and pepper.
Ciao 4 now!!!
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