Spaghetti with Mint and Parsley Pesto
- 2 bunches large mint
- 2 large bunches parsley
- 3/4 cup extra virgin olive oil
- Juice of 1 lemon
- 4 garlic cloves
- 1/2 cup grated Parmesan, pecorino, or grana padano cheese
- 1 teaspoon salt
- 1 pound of spaghetti
Blend the ingredients, except the pasta, together in a blender or food processor.
In a large pot, cook the spaghetti until al dente, drain and toss with the pesto.
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