Description
Your favorite spaghetti and pesto recipe packed with delicious freshly chopped herbs!
Ingredients
- FOR THE PESTO:
- ¾ cups Pine Nuts
- ⅓ cups Walnut Halves
- 1-½ clove Garlic
- 4 cups Basil Leaves
- 1-⅓ cup Grated Parmesan Cheese
- 1 Tablespoon Fresh Lemon Juice
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Balsamic Reduction
- 1 cup Extra Virgin Olive Oil
- FOR THE PASTA:
- 16 ounces, weight Spaghetti
- 1 Tablespoon Olive Oil
- 2 cups Dill
- 2 cups Parsley
- 2 cups Cilantro
- ¾ cups Grated Parmesan Cheese
Preparation
For the pesto:
In a food processor, combine pine nuts, walnut halves, and garlic. Pulse a few times to break up and combine the ingredients. Add the basil, Parmesan, lemon juice, salt, pepper, balsamic reduction (if using), and 1/2 cup of olive oil to the food processor and process until very fine. Gradually add the remaining oil, to taste, pulsing until smooth.
For the pasta:
In a large pot of boiling salted water, cook pasta according to package instructions. Once finished, drain well and return spaghetti to pot or serving bowl and mix in about 1 tablespoon of oil so it doesn’t stick.
Mix in the pesto from the food processor with your cooked spaghetti. Generously add the finely chopped dill, cilantro and parsley on top and then add the grated Parmesan. Sprinkle salt and pepper to taste.
Eat it while it’s warm and fresh!
