Spaghetti with Parsley Almond Pesto Recipe

Spaghetti with Parsley Almond Pesto Recipe

How To Make Spaghetti with Parsley Almond Pesto

This pasta dish is cooked with parsley almond pesto made with garlic and olive oil for a nutty, fresh spin on the usual basil pesto.

Preparation: 15 minutes
Cooking: 12 minutes
Total: 27 minutes



  • 1clovegarlic
  • cupsflat leaf parsley,thick stems removed, lightly packed
  • ¾tspsalt
  • 1cupolive oil
  • 1cupunsalted almonds,blanched
  • ¾lbspaghetti
  • 2plum tomatoes


  1. In a food processor, puree the garlic and parsley with salt. With the machine running, add the olive oil in a thin stream.

  2. Add the almonds and pulse to chop.

  3. In a large pot of boiling, salted water, cook the spaghetti for about 12 minutes until just done.

  4. Reserve ½ cup of the pasta water.

  5. Drain the spaghetti and toss with ¼ cup of the reserved pasta water, the pesto, and the tomatoes.

  6. If the sauce seems too thick, add more of the reserved pasta water.


  • Calories: 1014.68kcal
  • Fat: 73.38g
  • Saturated Fat: 9.09g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 50.90g
  • Polyunsaturated Fat: 10.63g
  • Carbohydrates: 74.09g
  • Fiber: 8.32g
  • Sugar: 4.84g
  • Protein: 19.64g
  • Sodium: 456.85mg
  • Calcium: 150.35mg
  • Potassium: 653.46mg
  • Iron: 4.23mg
  • Vitamin A: 107.75µg
  • Vitamin C: 34.41mg
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