Parsley Pesto Spaghetti

4 from 1 vote

Parsley Pesto Spaghetti is an Italian fame dish . Pesto sauce is usually made with basil while the other version is made with fresh Italian Parsley . Parsley Pesto sauce is the vital ingredient for preparing this dish . This sauce carries all the goodness of parsley , nuts like cashews and almonds , alternative of pine nuts and with other ingredients like shallots , garlic and Italian seasonings . Children love enjoying Spaghettis and why not treat them with this healthy , Colourful Parsley Pesto Spaghetti.
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Served AsBreakfast, Lunch
Servings 3


  • For the Parsley Pesto Sauce :
  • Parsley 1 cup equals 350 ml cleaned and drained
  • Cashew nuts 1/4 cup
  • Almonds 4 tablespoons
  • Shallots 5
  • Garlic cloves 10
  • Olive oil 4 tablespoons
  • Salt 1/2 teaspoon
  • Red chilli flakes 1 teaspoon
  • White pepper powder 1/2 teaspoon
  • Dried thyme 1 teaspoon
  • Other ingredients : Boiled Spaghetti 200 grams
  • Olive oil 1 tablespoon
  • Water 3 to 5 tablespoons for grinding
  • Tomato pieces seedless 2 tablespoons


  • In a high speed blender , add chopped parsley leaves , shallots , garlic cloves , cashew nuts , 2 tablespoons oil and required water for grinding into a smooth thick sauce .
    Parsley Pesto Spaghetti - Plattershare - Recipes, food stories and food lovers
  • Then add almonds , salt , red chilli flakes to the ground sauce and blend again to a semi smooth sauce .
    Parsley Pesto Spaghetti - Plattershare - Recipes, food stories and food lovers
  • Transfer this sauce to a dry container . Add in the olive oil . Add white pepper powder . Mix . Parsley Pesto sauce is ready .
  • Heat a wide pan . Add 1 tablespoon olive oil . Now add 4 to 5 tablespoons parsley Pesto sauce to the pan . Give a quick mix in low heat . The aroma releases .
  • Add the boiled spaghetti to the sauce . Toss it quickly but gently so that spaghetti gets coated well with the parsley pesto sauce . Adjust salt and spice as preferred . Toss spaghetti for 2 minutes in low heat . Switch off .
  • In a pan , heat little olive oil . Roast seedless tomato pieces till glossy and red . Switch off .
  • Transfer parsley pesto spaghetti to the serving plates . Garnish with roasted tomatoes . Relish hot .


Add salt and teaspoon oil to the boiling water before boiling spaghetti. Then run spaghetti under cold water . This ensures a nonsticky spaghetti. 
Use pinenuts for the sauce if available . 
Using Parmesan cheese in sauce is optional . I didn’t use it in my sauce . 

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4 from 1 vote

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