Recipes US

Top Food Blogs

Monday, March 31, 2014

Parsley Pesto Pasta

I had a bunch of extra parsley to use up, so I decided to make a pesto. The pasta turned out delicious, and the strong parsley taste rang through loud and clear. I recommend pairing pesto with rigatoni noodles, because the sauce easily coats the log shaped pasta. 

Parsley Pesto
1 bunch parley, stems removed
1 cup parmesan cheese
1/2 cup slivered almonds
1 tbsp fresh garlic
1/4 cup extra virgin olive oil
1 tsp salt and pepper

In a food processor, pulse all ingredients together. Add more olive oil to thin out as desired. Pour over warm noodles and serve immediately, or refrigerate as a condiment. This would make a great sandwich spread! 

No comments:

Post a Comment