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If you haven’t ever made your own pesto, trust me…you should. It is so very easy and the taste is out of this world!
What Is Pesto?
Pesto is traditionally a mixture of crushed basil leaves, olive oil, salt, garlic, pine nuts, and parmesan. It originated in Genoa, Italy and is typically served with pasta. Today, there are many variations on pesto.
I had only ever made pesto with basil before. However, the other evening I found a bunch of Italian parsley in the fridge, and spied some leftover pine nuts in the pantry. The decision was made to give parsley pesto a go, and I’m so happy that I did!
I looove things spicy! This parsley pesto includes some chilis, which give it a great kick! However if you aren’t too fond of spicy foods, leave the chilis out and it’ll still be absolutely delicious.
You can use pesto in so many ways: as a dip, as an accompaniment to meat, as a spread for crackers, and whatever else you can come up with! I decided to mix this pesto in with some linguine, and that night there were NO leftovers. 🙂
You can also substitute other types of pasta for the linguine! I also made this pesto with penne. Whatever pasta you choose, it’s guaranteed to please!
I hope you will enjoy this budget friendly, easy to prepare, and absolutely delicious Linguine with Delicious Parsley Pesto soon.
You may also enjoy these other pasta recipes:
Thank you for visiting and I would be grateful if you would please share this recipe or comment below! 🙂
Linguine with Delicious Parsley Pesto
- large handful Italian parsley
- 5 cloves garlic minced
- 2 Thai chili leaves chilis out for a mild version
- 1/3 cup pine nuts
- 1/3 cup parmesan grated
- 1/3 cup olive oil
- 1/2 ts salt
- 1/2 ts pepper
- 12 oz linguine I used Skinner’s
- Add the Italian parsley, garlic, and Thai chilis to a food processor and pulse/process a few times. Add the pine nuts, parmesan, olive oil, 1/2 ts salt and 1/2 ts pepper to the food processor, and process until all ingredients combined and items finely minced.
- In the meantime, cook your pasta according to the package directions. Reserve 1/4 cup of the pasta water.
- Once the pasta is cooked, drain, and then add the parsley pesto. If the pasta is too dry for your liking, add a small amount of the reserved pasta water and stir until the pasta is loosened up a bit for your taste. This is not necessary unless you find the pasta too dry.
- Taste, and add salt and pepper if necessary.