The Hurricane is the only toddler in preschool who wanders around in her own little cloud of garlic funk, but whatevs. It’s a fine way to use up that gorgeous parsley (the fresher the better) before the first freeze does it in — and really, there’s nothing like “crack, crack[ing]” eggs into homemade linguine with Appa. (Plus, it makes enough leftovers to send to school for a week.)
Very slightly adapted from Serious Eats
1 pound pasta (we used linguine)
2 cloves of garlic
6 oz (appx. 2 bunches) of fresh and fragrant flat leaf parsley
2/3 cup chopped pistacios and/or almonds
2/3 cup grated Parmesan
2/3 cup olive oil
Salt and Pepper to taste
- Cook the spaghetti in salted boiling water until al dente. Drain, and reserve a cup of pasta water.
- Place the garlic in a mortar with a pinch of salt. Use the pestle to smoosh it into a creamy paste.
- Place the garlic paste, parsley, nuts, Parmesan, olive oil, salt, and pepper into a vessel and use an immersion blender (or food processor, if you have one) to whiz until it forms a thick paste. (If your mortar and pestle is big enough, that would work well enough, too.)
- Toss the pasta with the pesto, and add reserved pasta water as needed. Serve right away.