Spaghetti With Mixed Herb Pesto |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Cook's Illustrated Ingredients:
1/4 cup pine nuts or 1/4 cup walnuts or 1/4 cup almonds |
3 garlic cloves, threaded on a skewer |
1 cup packed fresh flat leaf parsley |
3/4 cup packed fresh basil |
1 tablespoon fresh thyme leave |
1 tablespoon fresh oregano leaves |
1 tablespoon fresh tarragon leaves |
1 tablespoon fresh sage leaf |
7 tablespoons extra virgin olive oil |
1 tablespoon lemon juice |
salt |
1/4 cup finely grated parmesan cheese |
1 lb spaghetti |
Directions:
1. Toast the nuts in a small skillet over medium heat, stirring often, until just golden and fragrant, about 4-5 minutes.
2. Bring 4 quarts water to a boil in a big 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 quart-size zip-lock freezer bag; pound with the flat side of a meat pounder until all the leaves are bruised.
4. Place the nuts, garlic, herbs, oil, juice, and 1/2 teaspoon salt into the bowl of a fool processor.
5. Process until smooth, stopping as needed to scrape down the sides of the bowl.
6. Transfer mixture to a small bowl; stir in the cheese, and adjust seasoning with salt.
7. Add 1 tablespoon salt and pasta to the boiling water; cook until al dente; reserve 1/2 cup of the cooking water.
8. Drain the pasta and transfer it back to the cooking pot.
9. Mix in 1/4 cup reserved cooking water and the pesto; use the remaining 1/4 cup cooking water as needed to moisten the sauce.
10. Divide among 4 warmed pasta bowls; serve immediately.
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