Categories: Main Dish, Pasta, Vegetarian

Ingredients

• 1/4 cup pine nuts or 1/4 cup walnuts or 1/4 cup almonds
• 3 garlic cloves , threaded on a skewer
• 1 cup packed fresh flat leaf parsley
• 3/4 cup packed fresh basil
• 1 tablespoon fresh thyme leave
• 1 tablespoon fresh oregano leaves
• 1 tablespoon fresh tarragon leaves
• 1 tablespoon fresh sage leaf
• 7 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• salt
• 1/4 cup finely grated parmesan cheese
• 1 lb spaghetti

Directions

1. Toast the nuts in a small skillet over medium heat, stirring often, until just golden and fragrant, about 4-5 minutes.

2. Bring 4 quarts water to a boil in a big pot; lower the skewered garlic into the water, boil for 45 seconds; immediately run the garlic under cold water; remove from the skewer, peel, and mince.

3. Place the herbs in a quart-size zip-lock freezer bag; pound with the flat side of a meat pounder until all the leaves are bruised.

4. Place the nuts, garlic, herbs, oil, juice, and ½ teaspoon salt into the bowl of a fool processor.

5. Process until smooth, stopping as needed to scrape down the sides of the bowl.

6. Transfer mixture to a small bowl; stir in the cheese, and adjust seasoning with salt.

7. Add 1 tablespoon salt and pasta to the boiling water; cook until al dente; reserve ½ cup of the cooking water.

8. Drain the pasta and transfer it back to the cooking pot.

9. Mix in ¼ cup reserved cooking water and the pesto; use the remaining ¼ cup cooking water as needed to moisten the sauce.

10. Divide among 4 warmed pasta bowls; serve immediately.

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