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An Easy Almond-Parsley Pesto for Spaghetti

That’s right–pesto can be made with more than just basil. Our new go-to recipe uses parsley for its bright flavor. Spiked with onion-y chive and blended up with the usual suspects–Parmesan and extra-virgin olive oil–this herbaceous sauce is a staple for quick dinners.
1 pound spaghetti
Kosher salt
1/2 cup unsalted, roasted almonds
4 cups (packed) fresh flat-leaf parsley leaves
3/4 cup chopped fresh chives
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmesan
Freshly ground black pepper
4 servings, 1 serving contains:
Calories (kcal) 650
Fat (g) 39
Saturated Fat (g) 7
Cholesterol (mg) 10
Carbohydrates (g) 59
Dietary Fiber (g) 4
Total Sugars (g) 4
Protein (g) 17
Sodium (mg) 260
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.

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