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Categories:
nuts walnut halves clove garlic basil Parmesan cheese lemon juice salt pepper reduction olive oil olive oil dill parsley cilantro Parmesan cheese
Viewed: 57 - Published at: 9 years agoIngredients
- 3/4 cups Pine Nuts
- 13 cups Walnut Halves
- 1- 1/2 clove Garlic
- 4 cups Basil Leaves
- 1-13 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
- 16 ounces, weight Spaghetti
- 1 Tablespoon Olive Oil
- 2 cups Dill
- 2 cups Parsley
- 2 cups Cilantro
- 3/4 cups Grated Parmesan Cheese
Method
- 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 doesnt 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 its warm and fresh!
