Spaghetti With Perfect Pesto Recipe
Ingredients
| 2 cups firmly packed fresh spinach leaves, stems removed | ||
| Basil leaves | 1/2 Cup (16 tbs), firmly packed | |
| 1/2 cup firmly packed fresh parsley, stems removed | ||
| 2 or 3 cloves garlic, minced | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| Pine nuts | 1/3 Cup (16 tbs), roasted | |
| Ground black pepper | To Taste | |
| Romano cheese | 1/3 Cup (16 tbs), grated | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Thin spaghetti | 12 Ounce, uncooked | |
Directions
In a blender or the work bowl of a food processor fitted with a metal blade, process spinach, basil, parsley, garlic, olive oil, nuts, pepper and cheeses until almost pureed.
If mixture is too thick, add 1 to 2 tablespoons water.
Set aside.
Cook spaghetti according to package directions, omitting salt.
Drain and toss with sauce while spaghetti is hot.
If mixture is too thick, add 1 to 2 tablespoons water.
Set aside.
Cook spaghetti according to package directions, omitting salt.
Drain and toss with sauce while spaghetti is hot.
Chef
