Parsley Pesto Spaghetti Recipe

Be the first to add a review
Publisher Photo
This is a fun and tasty way to serve traditional pasta. I adapted it from a recipe I came across years ago.—Christine Wilson, Sellersville, Pennsylvania
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 10 servings


  • 1 package (1 pound) spaghetti
  • 3 cups packed fresh parsley sprigs
  • 1 cup blanched almonds
  • 2 to 3 garlic cloves, minced
  • 1-1/4 cups grated Parmesan cheese
  • 1/2 cup butter, melted
  • Salt and pepper to taste

Nutritional Facts

1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. Cook spaghetti according to package directions.
  2. Meanwhile, place parsley, almonds and garlic in a food processor or blender; cover and process until finely chopped. Transfer to a large serving bowl; stir in cheese and butter. Drain spaghetti and add to pesto with salt and pepper; toss to coat. Yield: 10 servings.
Originally published as Parsley Pesto Spaghetti in Taste of Home October/November 2000, p41

Reviews for Parsley Pesto Spaghetti

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image