- 3 tablespoons olive oil
- 1 cup packed fresh parsley leaves
- 1 teaspoon each dried basil, oregano and marjoram
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 12 ounces uncooked spaghetti
- 1/4 cup chopped walnuts, toasted
- 1/4 cup shredded Parmesan cheese
- For pesto, combine the oil, parsley and seasonings in a blender; cover and process until blended. Cook spaghetti according to package directions; drain.
- Transfer to a serving bowl. Add the walnuts, cheese and pesto; toss to coat. Yield: 6 servings.
Originally published as Parsley Pesto Spaghetti in Light & Tasty February/March 2003, p16
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