Pasta With Classic Pesto

• 3 large garlic cloves
• 1/4 cup pine nuts, walnuts, pistachios or almonds
• 1/4 cup Parmigiano-Reggiano, coarsely grated
• salt
• 1/2 teaspoon black pepper
• 2 cups packed fresh basil
• 2 TBS parsley
• 7 TBS extra-virgin olive oil
• 1 TBS salt
• 1 pound pasta

1. 1. Toss the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes. Transfer the nuts to a plate.
2. 2. Add the garlic, toast until fragrant and the cloves deepen in color, about 7 minutes. Let cool, then peel and chop.
3. 3. Place nuts, garlic herbs, oil, 1/2 tsp. salt in food processor. Process until smooth. Transfer mixture to a small bowl, stir in the parmesan and adjust the salt to taste. (The surface of the pesto can be covered withe a steet of plastic wrap or a thin film of oil and refrigerated for up to 3 days.)
4. 4. Bring 4 quarts water to a boil, add the salt and pasta. Cook until al dente. Reserve 1/2 cup pasta water, drain, the paste, and return to pot.
5. 5. Stir 1/4 cup of the pasta cooking water into the pesto. Toss the hot pasta with the thinned pesto. Toss the hot pasta with the thinned pesto, adding the remaining water as needed. Serve immediately or let cool to room temperature.

garlic, pine nuts, salt, black pepper, fresh basil, parsley, extravirgin olive oil, salt, pasta

Taken from www.epicurious.com/recipes/member/views/pasta-with-classic-pesto-1239130 (may not work)