Spaghetti with Basil Pistachio Pesto

• 1/2 teaspoon salt, plus more for pasta pot
• 3 packed cups fresh basil leaves
• 2 packed cups fresh parsley leaves
• 1 cup unsalted pistachios, toasted
• 8 garlic cloves, peeled
• 1 pound spaghetti
• 1 1/2 cups plus 2 tablespoons extra-virgin olive oil
• 1/2 cup grated Grana Padano or Parmigiano-Reggiano

1. Bring a large pot of salted water to boil for pasta.
2. Pulse the basil, parsley, pistachios, garlic, and salt in a food processor.
3. Pour in 1 1/2 cups of the olive oil in a slow, steady stream.
4. Process to make a smooth paste, stopping to scrape down the sides of the bowl occasionally.
5. Slip the spaghetti into the boiling water, and cook until al dente.
6. Scrape half of the pesto into a large skillet, and add 1 cup pasta water (no need to heat the sauce).
7. Use a spider to drain pasta and transfer to the skillet.
8. Drizzle with remaining 2 tablespoons olive oil, and toss to coat the pasta with the pesto.
9. Toss with the grated cheese and serve.
10. You can freeze the remaining half of the pesto for future use.
11. Just pack it into a plastic container and pour a thin film of olive oil over the top.
12. Thaw in refrigerator before using.
13. Or you can cut the recipe in half, if you just want enough for 1 pound of pasta.
14. Toasting any nuts brings out their oils and flavors, so always toast them just before using.
15. Here are two quick options: You can set the nuts in a baking pan and toast in a 350-degree preheated oven, shaking them periodically, until golden on all sides.
16. Or you can toast them in a saute pan on top of the stove, shaking them often to make sure they do not burn.

salt, fresh basil, parsley, unsalted pistachios, garlic, spaghetti, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/spaghetti-with-basil-pistachio-pesto-385267 (may not work)