Spaghetti With Mixed Herb Pesto

Submitted by ratherbeswimmin

"Cook's Illustrated"

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 4

ingredients

• 59.14 59.14 ml walnuts or 59.14 ml almonds
• 3 garlic cloves, threaded on a skewer
• 236.59 ml packed fresh flat leaf parsley
• 177.44 ml packed fresh basil
• 14.79 ml fresh thyme leave
• 14.79 ml fresh oregano leaves
• 14.79 ml fresh tarragon leaves
• 14.79 ml fresh sage leaf
• 103.53 ml extra virgin olive oil
• 14.79 ml lemon juice
• salt
• 59.14 ml finely grated parmesan cheese
• 453.59 g 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 ½ 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 ½ cup of the cooking water.
8. Drain the pasta and transfer it back to the cooking pot.
9. Mix in ¼ cup reserved cooking water and the pesto; use the remaining ¼ cup cooking water as needed to moisten the sauce.
10. Divide among 4 warmed pasta bowls; serve immediately.