INGREDIENT

• 1 pound spaghetti
• 2 cloves of garlic
• 2 3-ounce bunches of flat leaf parsley
• 2/3 cup chopped walnuts
• 2/3 cup grated Parmesan
• 2/3 cup olive oil
• Salt
• Pepper

PROCEDURE

Cook the spaghetti in salted boiling water until al dente.  Drain, and reserve a cup of pasta water. Blast the garlic in the food processor until it’s smashed.  Add the parsley, walnuts, Parmesan, olive oil, salt, and pepper.  Whiz until it forms a thick paste. Toss the pasta with the pesto, and add reserved pasta water as needed.  Serve right away.  You can also spoon the pesto over grilled steak.print this recipe