Linguine With Cilantro And Chive Pesto

• 4 garlic cloves, crushed
• 3 cups (lightly packed) fresh cilantro leaves
• 1 1/4 cups sliced (1-inch) fresh chives
• 2/3 cup water
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons freshly ground black pepper
• 1/2 cup hazelnuts, toasted in a 350-degree oven for 10 to 12 minutes, skin left on, or pecans
• 1/2 cup extra-virgin olive oil
• 1 pound linguine, preferably imported
• 1/2 cup grated Parmesan cheese
• hot pepper flakes, for serving (optional)

1. Put the garlic, cilantro, chives, water, salt, and pepper in a blender (a blender makes a smoother pesto than a food processor) and blend for about 30 seconds, until pureed.
2. (You may have to the push the mixture down into the blender a few times.)
3. Add the nuts and all but 1 tablespoon of the oil and process until you have a beautiful green puree.
4. (Makes about 2 cups.)
5. Transfer the pesto to a bowl and pour the remaining 1 tablespoon olive oil over the top; this coating will prevent discoloration.
6. Refrigerate until ready to use.
7. (The pesto will keep for a couple of days.)
8. At cooking time, bring 4 quarts salted water to a boil in a large pot.
9. Add the linguine, stir well, and cook for about 10 minutes, until al dente (or to your taste).
10. Scoop out 1 cup of the pasta cooking liquid and drain the pasta.
11. Return the pasta to the pot and add the reserved water, the pesto, and 1/4 cup of the Parmesan cheese.
12. Mix well.
13. Divide the pasta among four hot plates.
14. Serve with the remaining 1/4 cup cheese and, if desired, pepper flakes.

garlic, cilantro, chives, water, salt, freshly ground black pepper, hazelnuts, extravirgin olive oil, linguine, parmesan cheese, hot pepper

Taken from www.foodrepublic.com/recipes/linguine-with-cilantro-and-chive-pesto/ (may not work)