- 4
Ingredients
- 1/4 c. pine nuts, walnuts, or almonds
- 3 medium garlic cloves, threaded on a skewer
- 1 c. packed fresh flat-leaf parsley leaves
- 3/4 c. fresh basil leaves
- 1 T. fresh thyme leaves
- 1 T. oregano leaves
- 1 T. fresh tarragon leaves
- 1 T. fresh sage leaves
- 7 T. extra-virgin olive oil
- 1 T. lemon juice
- Salt
- 1/4 c. finely grated Parmesan cheese
- 1 lb. spaghetti or other long, thin pasta
Preparation
Step 1
1. Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes.
2. Meanwhile, bring 4 qts. of water to a boil in a large pot. Lower the skewered garlic into the water, boil for 45 seconds. Immediately run the garlic under cold water. Remove from the skewer; peel and mince.
3. Place the herbs in a heavy-duty, quart-size, sealable plastic bag; pound with the flat side of a meat pounder until all the leave are bruised.
4. Place the nuts, garlic, herbs, oil, juice, and 1/2 t. salt in the work bowl of a food processor, process until smooth, stopping as necessary to scrape down the sides of the bowl. Transfer the mixture to a small bowl, stir in the cheese, and adjust the salt. (The surface of the pesto can be covered with a sheet of plastic wrap or a thin film of oil and refrigerated for up to 5 days.)
5. Add 1 T. salt and the pasta to the boiling water. Cook until al dente. Reserve 1/2 c. of the cooking water; drain the pasta and transfer it back to the cooking pot. Mix in 1/4 c. of the reserved cooking water and pesto; use the additional 1/4 c. cooking water as needed to moisten the sauce. Divide among 4 warmed pasta bowls and serve immediately.