Pasta with Parsley-Walnut Pesto

The pesto was quite bad.. Using the proportions listed, it came out as a dough ball in the food processor. I added another portions of the yogurt, another portion of olive oil, and approximately a half cup of pasta water. That made it at least a smoother texture. The whole wheat bread made it so dry though. I would not use that ingredient at all. My bf said it felt grainy. This was a total bust. Only two stars because I really like the pasta

i used seeds-crackers and cashews+hazelnutssooooo good

i used seeds-crackers and cashews+hazelnuts sooooo good

i added more water to make the sauce thinner without adding calories. worked well

i added more water to make the sauce thinner without adding calories. worked well

Way too dry as is! Wish I'd read the reviews first! Tasty, but pesto needs a lot of help with the consistency being right. I would try I again though. I'm not a fan of parsley so went the more traditional basil route, but loved the walnut addition.

Way too dry as is!Wish I'd read the reviews first! Tasty, but pesto needs a lot of help with the consistency being right. I would try I again though. I'm not a fan of parsley so went the more traditional basil route, but loved the walnut addition.

We made this last night and it was delicious. The sauce, when made exactly as indicated, was quite dry and borderline crumbly, so we increased the oil and yogurt called for until it achieved a paste-like consistency, which worked well enough at coating the pasta, although it was a bit difficult to stir in evenly. We recommend either being liberal with the added parmesan, or not being shy when seasoning with salt. This would make a great summertime dish, it is so light and fragrant, especially if halved grape tomatoes and/or tiny bites of fresh mozzarella were added. Emily & Ryan, Long Island, NY