Linguine With Cilantro And Chive Pesto

By cooksalot

Ingredients

• 4 garlic cloves, crushed
• 3 cups (lightly packed) fresh cilantro leaves
• 1 1/4 cups sliced (1-inch) fresh chives
• 2/3 cup water
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons freshly ground black pepper
• 1/2 cup hazelnuts, toasted in a 350-degree oven for 10 to 12 minutes, skin left on, or pecans
• 1/2 cup extra-virgin olive oil
• 1 pound linguine, preferably imported
• 1/2 cup grated Parmesan cheese
• hot pepper flakes, for serving (optional)

Preparation

Step 1

Put the garlic, cilantro, chives, water, salt, and pepper in a blender (a blender makes a smoother pesto than a food processor) and blend for about 30 seconds, until pureed. (You may have to the push the mixture down into the blender a few times.) Add the nuts and all but 1 tablespoon of the oil and process until you have a beautiful green puree. (Makes about 2 cups.)
Transfer the pesto to a bowl and pour the remaining 1 tablespoon olive oil over the top; this coating will prevent discoloration. Refrigerate until ready to use. (The pesto will keep for a couple of days.)
At cooking time, bring 4 quarts salted water to a boil in a large pot. Add the linguine, stir well, and cook for about 10 minutes, until al dente (or to your taste).
Scoop out 1 cup of the pasta cooking liquid and drain the pasta. Return the pasta to the pot and add the reserved water, the pesto, and ¼ cup of the Parmesan cheese. Mix well.
Divide the pasta among four hot plates. Serve with the remaining ¼ cup cheese and, if desired, pepper flakes.