Jan 23, 2007
Cilantro Pesto Spaghetti
- 1/2 cup pine nuts
- 3 garlic cloves, minced
- salt
- cracked pepper
- 1 cup parmesan, grated
- 1 cup cilantro, minced
- 1/4 cup olive oil
- 1/2 lb spaghetti, uncooked
- Preheat the oven to 350 F. Spread the pine nuts on a baking sheet and bake for 5 minutes.
- Put the pine nuts in a food processor with the garlic, 1/4 tsp salt, and the remaining ingredients.
- Pulse until a paste forms.
- Boil the spaghetti in salted water. Drain.
- Toss with the pesto. Serve.
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