Spaghetti with Parsley Pesto

[the_cooking_mom]

Я вместо петрушки использовала листья молодого шпината. Очень вкусно! Подавала с пастой, а так же с салатом с помидорами и бураттой вместо заправки.

Yield
Makes 6 servings

Ingredients

1 pound spaghetti
Kosher salt
1/2 cup unsalted, roasted almonds
4 cups (packed) fresh flat-leaf parsley leaves
3/4 cup chopped fresh chives
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmesan
Freshly ground black pepper

Preparation

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.

Источник: https://www.epicurious.com/recipes/food/views/spaghetti-with-parsley-pesto-51170240