Parsley pesto is made almost the same way as the classic basil pesto – whirled around in the food processor with some olive oil and a few other ingredients – but because parsley has a different, sharper taste than basil, the supporting ingredients are a little softer. I like to make mine with walnuts and Parmesan cheese. I’ve seen other folks use almonds instead of walnuts, and if you like a spicier pesto by all means use toss in a couple of cloves of garlic. This is an easy and flexible recipe…just the way a summer recipe should be!
Make sure you save some of the pasta water before you drain the pasta, and when you are tossing the hot pasta with the pesto add a little bit of the pasta water to make a light sauce. I like to sprinkle a few pieces of chopped parsley on top just to make things pretty, and then I start twirling. Fresh and green and summery and delicious.
Don’t worry basil, I’ll be picking you soon…but you might need to give the parsley equal time this summer, pesto-wise…