Spaghetti with Mint and Parsley Pesto

• 2 bunches large mint
• 2 large bunches parsley
• 3/4 cup extra virgin olive oil
• Juice of 1 lemon
• 4 garlic cloves
• 1/2 cup grated Parmesan, pecorino, or grana padano cheese
• 1 teaspoon salt
• 1 pound of spaghetti

1. Blend the ingredients, except the pasta, together in a blender or food processor.
2. In a large pot, cook the spaghetti until al dente, drain and toss with the pesto.

mint, parsley, extra virgin olive oil, lemon, garlic, pecorino, salt

Taken from www.foodnetwork.com/recipes/dave-lieberman/spaghetti-with-mint-and-parsley-pesto-recipe.html (may not work)