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Spaghetti with Parsley Pesto

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant spaghetti with parsley pesto is a refreshing twist on the classic Italian basil variety. By using flat-leaf parsley and fresh chives, the sauce takes on a bright, peppery flavour that pairs beautifully with the rich, nutty notes of roasted almonds. It is an excellent vegetarian main for a quick midweek dinner, offering a lighter yet deeply satisfying alternative to traditional pesto recipes.

Preparing this dish is incredibly simple, making it a reliable choice for busy evenings when you want a homemade meal that does not compromise on quality. The pesto can even be prepared up to five days in advance and kept in the fridge, allowing you to toss it with fresh pasta in a matter of minutes. Serve it with a crisp green salad for a balanced, sophisticated lunch or dinner.

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Ingredients for Spaghetti with Parsley Pesto

  • 450g spaghetti

  • Kosher salt

  • 70g unsalted, roasted almonds

  • 4 cups (packed) fresh flat-leaf parsley leaves

  • 3/4 cup chopped fresh chives

  • 3/4 cup extra-virgin olive oil

  • 120ml finely grated Parmesan

  • Freshly ground black pepper

How to make Spaghetti with Parsley Pesto

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Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 475ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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