INGREDIENTS (serves 4)
- 1 bunch large mint
- 1 large bunch parsley
- Juice of 1 lemon
- 2 large garlic cloves
- 1 teaspoon salt
- 3/4 cup extra virgin olive oil
- 1/2 cup grated Parmesan, pecorino, or grana padano cheese
- 1 pound of spaghetti
- A handful of toasted pine nuts (about a heaping tablespoon)
In a food processor, add the mint, parsley, lemon juice, garlic cloves, and salt. Process the ingredients while slowly adding the olive oil in a steady stream. Add the grated cheese and blend for a few seconds more. Set aside.
Meanwhile, in a large pot, cook the spaghetti until al dente. Drain the pasta and toss with the pesto. Finally, toss in a handful of toasted pine nuts and serve.