30 minutes or fewer
Parsley pesto is a light alternative to basil or sun-dried tomato versions. When storing any homemade or prepared pesto in the fridge, pour a thin layer of olive oil on top of the sauce before closing the lid. The oil seals out the air and keeps the sauce a bright, vibrant green for weeks.
- 1 lb. spaghettini
- 1/2 cup chopped walnuts
- 4 cups Italian parsley leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 3 to 5 cloves garlic, minced (1 to 1 1/2 Tbs.)
- 1 medium-size cucumber, peeled, seeded and finely chopped
1. Cook pasta according to package directions; drain.
2. Toast walnuts in skillet over medium heat 3 to 4 minutes, or until browned and fragrant, shaking often.
3. Place parsley, cheese, oil, lemon juice and garlic in bowl of food processor. Pulse several times, or until parsley is finely chopped. Season to taste with salt and pepper. Transfer to serving bowl.
4. Add walnuts, cucumber and hot pasta to pesto. Toss to combine. Taste, and adjust seasonings if necessary. Serve immediately.
- Calories: 471
- Carbohydrate Content: 63 g
- Cholesterol Content: 6 mg
- Fat Content: 18 g
- Fiber Content: 4 g
- Protein Content: 15 g
- Saturated Fat Content: 3 g
- Sodium Content: 323 mg
- Sugar Content: 2 g