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Who doesn’t love pesto, right? It’s rich, flavorful, and it can turn something completely boring (like pasta) into something spectacular. The only problem is that it’s full of expensive ingredients (fresh herbs, pine nuts, olive oil, cheese, etc.). So, I’ve made this simplified “beggar’s pesto” to satisfy my cravings for pesto pasta.
“Delicious! I added lots of walnuts to the mix, as you suggested in the intro, and even added crushed walnuts as garnish. It worked well with Farfalle pasta.”
BETTINA
Parsley Pesto Pasta
Instead of using basil, as is typical in pesto, I opted for parsley, as it is usually less expensive. Parsley still lends a bright, fresh flavor, which is needed to balance the rich olive oil and zesty garlic. I skipped the pine nuts, but if you prefer your pesto with nuts, you can try using walnuts if you’ve got a few dollars to spare. I actually forgot to buy a fresh lemon, so I used some lemon juice that I had in my fridge.
This recipe for Parsley Pesto Pasta is really quick and easy, and makes a ton. When I have a big batch on hand, I’ll use it as a substitute for the dressing in our German potato salad or classic Southern style potato salad. Or, I’ll serve myself a big plate of pasta with some grilled chicken and a fresh side salad for a complete meal!
BUDGET FRIENDLY TIPS & VARIATIONS
- Use walnuts instead of pine nuts. Pine nuts are super expensive, but you can add ½ cup of walnuts if you’d like to add nuts. You could omit the nuts altogether if you’d like or try pumpkin or sunflower seeds instead.
- Freeze half. This recipe makes a large batch of pesto, so I suggest you freeze half and store half in the fridge. I like to pour leftover pesto into an ice cube tray and then, once frozen, pop out the frozen pesto cubes and transfer them to a storage container or Ziplock bag. This way, I have meal-sized portions on hand.
- Buy nuts from the bulk bins. This allows you to buy just the amount you need to make this recipe. If you have leftover walnuts, this candied walnut recipe makes a great snack.
- Spice it up. Mix in cayenne pepper or a pinch of red pepper flakes.
- Add more herbs. Though parsley is the base of this pesto, you can throw in mint, rosemary, thyme, or whatever you’ve got on hand.
- Mix in lemon zest. For more of a fresh lemon flavor add a touch of lemon zest.
Parsley Pesto Pasta
Cost $4.07 recipe / $0.50 serving
Ingredients
- 1 lb. fettuccini ($0.68)
- 1 bunch Italian parsley ($0.85)
- ½ cup Parmesan (grated, $0.48)
- 2 Tbsp lemon juice ($0.12)
- 2 cloves garlic ($0.16)
- ¼ tsp salt ($0.02)
- ½ cup olive oil ($1.76)
Instructions
- Rinse the parsley well and shake off as much water as possible. Remove the leaves from the stems and place them into the food processor. Also, add the garlic (peeled), Parmesan cheese, and lemon juice. Pulse until there are no large chunks of garlic left.
- Slowly add the olive oil through the spout on the lid as you continue to pulse the mixture. Scrape down the sides of the bowl as needed and pulse until smooth. Taste the pesto and add salt to your liking. I added ¼ teaspoon. You want the pesto to be slightly saltier than you’d think because it will be spread out thin over the pasta.
- Cook the pasta according to the package directions (this can done while you make the pesto). Before draining the pasta, reserve about a half cup of the starchy cooking water. Drain the pasta, let cool slighly (about 5 minutes) and then return it to the pot. Add the pesto and stir to coat. If the pasta becomes dry, clumpy, or sticky, use a small amount of the pasta water to help loosen it up. Serve warm!
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Parsley Pesto Pasta Step-By-Step Photos
Gather your ingredients: This is pretty much all you need (plus olive oil) to make this simplified pesto. Parsley, lemon juice, garlic, Parmesan cheese, and olive oil. Make sure your Parmesan is 100% Parmesan and not grated Parmesan mixed with fillers.
Combine the ingredients: Rinse the parsley well and shake off the water. Pick the leaves from the stems and place them in the bowl of the food processor with 2 cloves of garlic, ½ cup Parmesan cheese, and 2 Tbsp lemon juice.
Pulse the ingredients: Pulse the ingredients until there are no large chunks of garlic left. It doesn’t have to be super fine because you’ll pulse more as you add the olive oil.
Add the olive oil: Slowly add ½ cup of olive oil through the spout as the machine is running.
Taste test: Once the mixture is smooth, give it a taste and add salt as needed. The Parmesan is fairly salty on its own, but I still added ¼ tsp of salt because I knew the flavor would be diluted slightly when it was spread out over the pasta.
Cook the pasta: Cook 1 lb. of pasta according to the package directions. Before draining, reserve a little bit of the pasta water. Drain the pasta, let it cool for a few minutes, and then return it to the pot. Pour the pesto over top.
Combine the pasta with the pesto: Stir the pasta and pesto to coat. If the pasta has become dry, sticky, or clumpy, add just a little of the reserved pasta water to help loosen it up. The starchy pasta water is preferred because the starch will actually help the pesto stick, as opposed to making it slip right off like plain water.
Serve: Serve the parsley pesto pasta warm and enjoy.
Serving Suggestions
Though chicken is usually my go-to with this pasta, I do like eating it with grilled salmon or this quick lemon garlic fish. For a side, something simple like oven roasted frozen broccoli is my favorite but if asparagus is in season, I’ll make sautéed asparagus.
STORAGE AND REHEATING
Leftover parsley pesto will keep in the fridge for up to 1 week. To serve with your next pasta meal, boil your favorite pasta, coat it with the pesto, and warm it through. If the pesto is a bit thick, add a touch of olive oil to thin it out, or use the pasta water.
Fresh, easy, and cheap. I was worried because I only have a very small food processor attachment for my immersion blender. But it worked out just fine and was able to fit all the ingredients! A very satisfying meal.
Delicious! I added lots of walnuts to the mix, as you suggested in the intro, and even added crushed walnuts as garnish. It worked well with Farfalle pasta.
Very good and easy, I will be making this again.
great recipe
INCREDIBLE
Nnnoooiiiiccceeee guys I did it too
Wait you did this recipe too anirolF?!?
This recipe was great for my school assignment, I love how easy it is to make it and it tastes incredible!!
i love u too
Loved it!! It felt fancy for being so cheap
there is no directions the instuctions are too longgggggi dontwanna coy qnd pasre t noooooodmesdojvnsdkmd fn ioks bad website no no i have to o this for shool and u dont wanna help me do it easir kewnfwi
My mother used to make green spaghetti, a favorite. Spaghetti cooked, a little oil, and lots of dried parsley, and Parmesan Cheese (she always used Kraft). Dried parsley turns it green, and delicious, and cheaper even than fresh.
Delicious! I’ve made it exactly to recipe and it’s great, but I’ve also experimented and want to note that it can be made vegan by subbing nutritional yeast (look in the bulk section at health food stores if you don’t want to spring for a whole tub) for Parmesan and adding a touch more salt. I also added the zest of half a lemon.
Me too, I added the zest of the lemon I squeezed, and even some lime juice.
I will be trying it with some nutritional yeast (which I bought by mistake, thinking I could make seitan with it, but it’s not gluten flour…).
I use sunflower seeds- a cheaper alternative that still packs a crunch!
Hello! I have lots of dried parsley, could I sub for dried? Thank you!
You can- but it is different ratios, and the texture will be different. Since we haven’t made it with dry, we can’t give you any guidance. My best advice is to taste as you prep the sauce and go with your gut and your palate. XOXO -Monti
I hate to tell you this, but that bottled junk is not at all cheese!
It depends on the brand. Some brands are, some aren’t. You just have to check the label.
Agreed. If it comes in a shaker canister, like Kraft Krap, it’s not worth using. Buy the real stuff in the refrigerated cheese section at a grocery store.
Another excellent recipe. Very fresh-tasting.