Spaghetti with Parsley Pesto

This pesto is really great! I added some lemon and used raw almonds to make it healthier. I won't be making basil/pine nut pesto for a good while now..

• julieannwalker

• London, UK

• 8/22/2017

I still prefer traditional pesto, but this was good too! I'll definitely add garlic next time.

• franksanpietro

• Memphis, TN

• 3/20/2017

I made this by hand (no food processor), so it took a long time and a lot of elbow grease. We put it on chicken tortellini. It was awful. Can't imagine why anyone would want a pesto with only parsley, chives and no basil or garlic. Shame on you Epicurious. I expected better from you.

• crandae

• Sparta, NC

• 3/15/2017

Great pesto recipe! I made it with pine nuts and a few Brazil nuts, added a clove of garlic and the juice of half a lemon. Fantastic!

• julieannwalker

• London, UK

• 2/16/2017

A parsley pesto is an inspiring idea! Even though I was super psyched to try the recipe, after reading the reviews, I decided to make some additions as well. I added the juice from 1 lemon, 3 cloves of garlic, used scallions instead of chives (since that's what I had in the house) and topped the pasta with capers. CAPERS, I tell you! It's bright and fresh, and frankly perfect.

• sadiesonic

• brooklyn, ny

• 8/24/2016

Love this pesto. Wonderful way to use parsley which I always have. I did add a squeeze of lemon juice and zest to brighten up the flavors and of course a clove of garlic which always makes things better. Will definitely make again.

• dory92064

• San Diego, CA

• 8/12/2015

DELICIOUS! DELICIOUS! DELICIOUS! Ive never had Parsley pesto, but I like it more tan basil pesto. we also used pine nuts instead because thats all that we had. so good.

• jollyzucchini

• Brooklyn, NY

• 3/12/2015

I substituted pine nuts for the almonds, and added 2 T lemon juice and one large garlic clove. It was really good this way -- without the lemon and the garlic -- the parsley flavor really overpowered everything. The lemon and garlic really brightened the dish. Would definitely make again this way! Served over spaghetti with shrimp.

• szilvetti

• Glen Rock, NJ

• 6/22/2014

I made quite a few modifications to this recipe and really enjoyed the end result. I ended up substituting the the chives for the green tops of three green onions (only because I had it in my refrigerator already), using only two cups of firmly packed parsley with a cup of spinach instead of four cups of just parsley, and I significantly reduced the oil. The first time I added this pesto to pasta I thought it was a little bitter and could only taste the parsley, despite the reduced parsley and addition of spinach. The second time I served this over pasta (one day later) the flavors had come together nicely but still thought it was missing something so I added lemon juice and a clove of garlic. I really enjoyed the pesto the second time and thought the lemon and garlic were necessary to brighten it up. It was different from traditional pesto but it was still really delicious!

• Swerves

• 4/1/2014

Love this 2 but would only change out the almonds for Toasted Pine nuts they are the Greaties...

• Frid

• B-more2014

• 2/26/2014

我是very disappointed with this recipe. I served it last night to my family for a birthday celebration. While having appetizers, my son-in-law called me int the kitchen to tell me he tasted the pesto and there was something wrong with it. I explained it was made with parsley instead of basil and that he should taste the other ingredients since it would not be overpowered by the strong flavor of the basil. He seemed satisfied. However, at dinner, my other family members all seemed not to like it as much as the traditional pesto we have enjoyed for years. I would never make this recipe again but would go back to basil pesto.

• J22Frosty

• New York

• 9/8/2013

这是太太太好了! !我喜欢这个,我不得不admit that I was skeptical being someone who loves the classic version. I loved the addition of the chives - perfect partner to the parsley - and the almonds brought everything together. Though we have just welcomed summer, this tasted like spring to me. Wonderful!! PS - it is perfect as is, but the new day i added a dollop of ricotta on top and it really took things over the top and made it decadent. Enjoy!

• Anonymous

• SF-NYC

• 6/23/2013

If you love parsley, this recipe is a gem. The description 'makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan' is absolutely correct. I used parpardelle instead of spaghetti and I can see this dish pairing nicely with fish.

• flygyrl

• Canada

• 6/22/2013

This is a great recipe I use a similar one that substitutes spinach for basil which my young kids absolutely love on crusty bread. Im luck in that my kids love fruits and veggies so i dont have to hide them... but this may be a good and nutritious "dip" for the picky kids...

• CaptJgray

• California

• 6/19/2013

This was one of the best pestos I've made, even with the substitution of green onions for chives. I used a 12 oz package of whole wheat spaghetti rather than a 1 lb package, which was the perfect ratio of pasta to pesto, I thought. I also used 1/2 cup of olive oil because 3/4 cup seemed excessive. I have a somewhat weak food processor/blender, so I ended up having to add some of the pasta water directly to the blender while pulsing, which worked just fine. I will definitely be making this again in the future!

• Anonymous

• 6/7/2013