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Spaghetti with clams and parsley pesto

Spaghetti with clams and parsley pesto

A recipe for Covid-19 isolation to include carbohydrates, proteins, Omega-3, vitamins, and minerals. Also, a way to use the version of pesto I did to make the most of the big quantity of parsley I had.

As some bookings and events I had a couple of weeks ago were canceled due to the coronavirus pandemic, I have some random ingredients in big quantities that normally don´t have (and probably you either), like parsley. 🤦‍♀️

Recipe of pasta with clams and parsley pesto

You can add extra pesto when you serve.

Parsley pesto recipe

For the pesto, the recipe is simple: wash and remove the stalks of the parsley. Put in a food processor with pine nuts, grated parmesan cheese, a pinch of sea salt and extra virgin olive oil. Blend until you get a bright green rough sauce. In terms of quantities, I did it by eye with almost a half kilo of parsley but for smaller amounts:

You always can add more olive oil if it looks a bit thick. Adjust the ingredients to your taste.

We have been using the pesto for a week adding to different dishes like pizza or pasta with clams. And it keeps very well in the fridge for a long time.

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