Pesto Spaghetti

This pesto leans on parsley as much as basil, which gives it a brighter, greener flavor than all-basil versions. Mixed with garlic, Parmesan, pine nuts, butter, and a splash of boiling water, it comes together without a blender or food processor. Just mince, mix, and toss.

The boiling water loosens the paste so it coats the hot spaghetti evenly instead of clumping. Butter adds richness that olive oil-only pestos don’t have, and the Parmesan ties everything together with salty, nutty depth.

Pine nuts are traditional, but walnuts chopped fine make a solid substitute if pignoli are hard to find or too pricey. The flavor shifts slightly nuttier but works just as well.

Pro Tips

• Mince the parsley and garlic as fine as you can. Coarse chunks don’t distribute well and you get uneven flavor.
• Toss the pesto with the pasta while the noodles are still steaming hot. The heat melts the butter and cheese into a smooth sauce.
• Reserve a cup of pasta cooking water before draining. If the pesto seems thick or dry, a splash of starchy water brings it together.
• This freezes well portioned into ice cube trays. Thaw and toss with fresh hot pasta anytime.

Variations

• Use all fresh basil instead of parsley for a more traditional Genovese-style pesto.
• Swap vegetable oil for extra virgin olive oil for a richer, more authentic flavor.
• Add sun-dried tomatoes to the pesto for color and a sweet-tart edge.