Spaghetti with Mint and Parsley Pesto
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 588
- Total Fat
- 32
- Saturated Fat
- 6
- Carbohydrates
- 61
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 16
- Cholesterol
- 8
- Sodium
- 382
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
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
Directions
- 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.