This is probably one of my most favorite dishes EVER! I grew up with this as a kid and loved it then. It was years before I made it as an adult. I made it for my fiance last year and it was an instant hit with him. When I made it last year and again this past week, it’s exactly as I remember it as a kid, out of this world amazing! It’s simple and easy, only uses one fresh herb, the rest is dry, and it’s fantastic as leftovers too. Add in some grilled chicken and a side salad and you are set to go! Think of this as a tuned up version of Pesto, but way cheaper. Have you ever looked at the cost for pine nuts? It’s nuts! As a side note, this recipe doesn’t have any nuts in it, but it does have cheese. Cheese please! I hope you’ll give this a try and fall in love with this super easy, simple, and tasty recipe. A lovely neighbor gave this recipe to my Dad a long time ago. My Mom and I were trying to figure out where it came from and it’s from a Women’s Day from a long time ago.
We did have a blue cheese “wedge” salad with this and we decided cutting up the wedge into pieces as pictures was easier. Also, I’m still trying to find a blue cheese dressing recipe that doesn’t “break” meaning that it goes from nice and creamy on day one to liquid on day 2. I’ll keep you posted on that one.
Servings – 4 (2 oz of spaghetti per person)
- 1 cup fresh parsley
- 1/2 tsp oregano (dried)
- 1/4 tsp garlic powder
- 1/2 tsp basil (dried)
- 1/2 tsp marjoram (dried)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup olive oil
- 1 Tbsp butter
- 1/4 cup grated Parmesan cheese
- 8 ounces spaghetti
- Remove parsley leaves from stems and measure out one cup
- Blend parsley, oregano, garlic powder, basil, marjoram, salt, pepper, and olive oil in a food processor or blender. (You can make this in advance and store it in the refrigerator until ready to use)
- Cook spaghetti according to package and drain water
- Add butter and parmesan to spaghetti and stir until butter and Parmesan are melted.
- Add parsley sauce and stir till mixed through out.