Have some greenery to your dinner this week with our Parsley and walnut pesto!
1 x 500g spaghetti pack
3g Salt ½ cup salted, roasted almonds
4 cups (packed) flat-leaf parsley leaves
1 cup chopped chives
1/3 cup finely grated Parmesan
Freshly ground black pepper to suit
Grab your large pot and cook your pasta in boiling water, add a small drip of olive oil and stir occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Meanwhile, throw the almonds into the food processor and pulse until smooth. Add parsley, chives, oil, and Parmesan in the food processor also and pulse until smooth. Season pesto with salt and pepper.
Toss the pasta and pesto in a large bowl together and add pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
Add some basil leaf to garnish.