Inexpensive and available year round, parsley is the main ingredient in this pesto. You can use it to make this simple and delectable sauce for your pasta or use pesto on top of grilled vegetables or meats, or spread on sandwiches. The original recipe contains almonds instead of pumpkin seeds. I made a this change because of tree nuts allergy in my family. Very often i use pumpkin seeds, blanched peanuts, or sunflower seeds to substitute for nuts in recipes.
A few more words about parsley. It is loaded with vitamin C, vitamin K and vitamin A; also it is a good source of folate, niacin and iron. It goes practically with everything, you can use it on the top of mashed potatoes, with any kind of soup or salad and to garnish any savory dish.
1 pound of spaghetti
½ cup of pumpkin seeds
4 cups of fresh flat-leaf parsley, chopped
¾ cups of chopped fresh chives
¾ cups of extra virgin olive oil
½ cup grated Parmesan cheese
2 teaspoons of fresh lemon juice
Salt and black pepper to taste
Cook spaghetti according to package instruction, until al dente. Drain, reserving 2 cups of cooking liquid.
In the meantime, using the food processor, process pumpkin seeds until smooth.
Add remaining ingredients: chopped parsley leaves, chives, olive oil, Parmesan cheese, and lemon juice, and process until smooth. Season pesto with salt and black pepper.
Toss pasta with parsley pesto, add enough cooking liquid until the pesto becomes more saucy.
Parsley pesto will stay fresh under refrigeration for 5 days.
Prep time 15 minutes
Cook time 9 to 10 minutes
Recipe inspired by Bon Appetit magazine from June 2013
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