Creamy Pilsner-Parsley Pesto Pasta

You can make this Creamy Pilsner-Parsley Pesto Pasta faster than you can say it that’s for sure.

Creamy Pilsner-Parsley Pesto Pasta

Highlights of Creamy Pilsner-Parsley Pesto Pasta

  • Using Pilsner in this recipe keeps it nice and light
  • This is the perfect summer pasta dish


  • 2 cups packed fresh parsley
  • ½ cup basil leaves
  • ¼ cup grated parmesan
  • ¼ cup pecans
  • 1 clove garlic, smashed
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons Pilsner
  • 3 tablespoons olive oil
  • ½ cup sour cream
  • 2 lbs pasta

1. Put the parsley, basil, parmesan, pecans, garlic, salt, pepper and beer into the bowl of a food processor and blend together.

2. Add the olive oil in a slow steady stream until well-combined.

3. Add the sour cream to the mixture and pulse to combine.
4. Cook the pasta according to package directions. Drain, then toss with the sauce just prior to serving; heat sauce slightly if necessary. Sauce will keep for a week in an airtight container in the refrigerator.draft-mag-foot




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