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Parsley Almond Pesto with Angel Hair
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Provided By:
Ian Knauer

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    • Who said pesto always has to have basil and pine nuts? Actually, no one did. Here, parsley and almonds combine to give the classic herb sauce a fresh facelift.

    Ingredients

    Serves:

      • 2 garlic cloves
      • 2 cups flat-leaf parsley leaves (from 1 bunch)
      • 2 cups finely grated Parmigiano-Reggiano (1 cup)
      • 1/3 cup slivered almonds
      • 1 tablespoon fresh lemon juice
      • 1/2 cup extra-virgin olive oil
      • 1 pound dried capellini pasta

    Directions

    With food processor running, drop in garlic and finely chop. Stop motor and add parsley, cheese, almonds, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper, then process until finely chopped. With motor running, add oil, blending until incorporated.

    Put pesto in a large bowl. Cook pasta until al dente in a large pot of well-salted boiling water. Reserve 1 cup pasta cooking water. Whisk pasta cooking water into pesto. Drain pasta then add to thinned pesto with salt and pepper to taste and toss well. Serve with additional grated Parmigiano-Reggiano.

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