According to cookbooks on Italian culinary traditions and regionality, parsley pesto is not a thing, especially when it comes to pasta dressings (everybody’s go to for this recipe is basil of course).
We made it for the first time a couple of weeks ago… starving around midnight, the day before “grocery shopping day” the refrigerator was super sad, scarcely populated by just a bunch of parsley (that really needed to go) and some Parmigiano.
Ten minutes of preparation/pasta cooking later et voila’, the result literally blew our minds, so we started to ask ourselves why this is not a thing already, since it’s literally beyond delicious.
We decided to share this dish with the rest of the world and start a movement to give parsley pesto what belongs to parsley pesto lol.
Just please do yourself a favor, make this pasta at home and let us know, we can’t wait to read your comments !!!
Full recipe here:
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Wine: Verdicchio
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Photo credits:
Adriatic Sea: Felicia Varzari on Unsplash
Appennini Hills: Giorgio Marini on Unsplash
BUON APPETITO !!