Ready in 20 minutes
Prep: 10 minutes
Cook: 10 minutes
Cook: 10 minutes
Yield: 6 servings
Ingredients
2 bunches of large mint
2 large of bunches parsley
3/4 cup of extra virgin olive oil
Juice of one lemon
4 cloves of garlic
1/2 cup of grated Parmesan, pecorino, or grana padano cheese
1 teaspoon of salt
One pound of spaghetti
Directions
First blend the ingredients together in a blender or food processor, except the pasta.
Cook the spaghetti until al dente in a large pot, drain and toss with the pesto.
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