Spaghetti with Parsley Almond Pesto

  • Active Time 15m
  • Total Time 15m

Serves 4

Parsley, rather than the traditional basil, makes this pesto a year-round staple. Because the taste of almonds is more delicate than that of the usual pine nuts, we have chopped rather than ground them. Their flavor really comes through when you bite in to a nutty chunk.
WINE RECOMMENDATION With the parsley, olive oil, and almonds, a simple, lively white wine is best. Good examples are a Pinot Grigio from the Alto Adige and a Vernaccia di San Gimignano from Tuscany.


  • 1 clove garlic
  • 1 1/2 cups lightly packed fresh Italian parsley, stemmed
  • 3/4 teaspoon salt
  • 1/3 cup olive oil
  • 1/3 cup blanched almonds
  • 3/4 pound spaghetti
  • 2 plum tomatoes, chopped


In a food processor, puree the garlic, parsley, and salt. With the machine running, add the olive oil in a thin stream. Add the almonds and pulse to chop.

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. Drain the spaghetti and toss with 1/4 cup of the reserved pasta water, the pesto, and the tomatoes. If the sauce seems too thick, add more of the reserved pasta water.



Stir 1/4 cup grated Parmesan into the parsley pesto after chopping the almonds.


Use 1/3 cup pine nuts in place of the almonds for a more traditional pesto.

What is Pesto?

Traditional pesto is an uncooked sauce from Genoa made with basil, garlic, olive oil, grated cheese, and pine nuts. More recently pesto, which literally means crushed, is being used as a general term to describe many herb-and-nut purees. Feel free to experiment with different herbs, nuts, and grated cheeses, depending on what you like and can get easily.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1632

nutrition information per serving

561 calories; 26g total fat; 0mg cholesterol; 459mg sodium; 69g carbohydrates; 4g fiber; 14g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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