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.
More Recipes and Ideas:
Spaghetti Western, Spaghetti with a Hole with Bacon and Tomato Bucatini All'Amatriciana, Homemade Fat Spaghetti with Rock Shrimp (Scialatielli Ai Gamberetti), Garlic Chicken Recipes, Chicken Cordon Bleu Recipes, Christmas Dinner Recipes, Cannoli, Stuffed Pork Chops Recipes, Gelato Recipes
Thank you! your flag was submitted.