Notice in this recipe I forgo my usual practice of using half whole-wheat pasta/half regular pasta. A health sacrifice so as not to muddy my parsley green palette.
2 cloves garlic
2 cups loosely packed fresh parsley
1/4 cup pine nuts
1/4 cup olive oil
1/2 cup Pine Nut Parmesan
chilli pepper flakes
Cook the spaghetti.
In the meantime, pulse the garlic, parsley, pine nuts and salt to taste in a high-speed blender until roughly minced.
When the spaghetti is al dente, drain and toss with the minced "pesto". Add the olive oil and Pine Nut Parmesan and continue to toss. Check seasoning.
Plate and sprinkle with chilli pepper flakes.
PS To switch up the parsley flavour, try making this Pesto Sauce with equal amounts of broccoli florets, spinach, kale, sorrel or arugula. Yes, it's all yum!