Spaghetti With Mixed Herb Pesto

• 14 cup pine nuts or 14 cup walnuts or 14 cup almonds
• 3 garlic cloves, threaded on a skewer
• 1 cup packed fresh flat leaf parsley
• 34 cup packed fresh basil
• 1 tablespoon fresh thyme leave
• 1 tablespoon fresh oregano leaves
• 1 tablespoon fresh tarragon leaves
• 1 tablespoon fresh sage leaf
• 7 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• salt
• 14 cup finely grated parmesan cheese
• 1 lb spaghetti

1. Toast the nuts in a small skillet over medium heat, stirring often, until just golden and fragrant, about 4-5 minutes.
2. Bring 4 quarts water to a boil in a big pot; lower the skewered garlic into the water, boil for 45 seconds; immediately run the garlic under cold water; remove from the skewer, peel, and mince.
3. Place the herbs in a quart-size zip-lock freezer bag; pound with the flat side of a meat pounder until all the leaves are bruised.
4. Place the nuts, garlic, herbs, oil, juice, and 1/2 teaspoon salt into the bowl of a fool processor.
5. Process until smooth, stopping as needed to scrape down the sides of the bowl.
6. Transfer mixture to a small bowl; stir in the cheese, and adjust seasoning with salt.
7. Add 1 tablespoon salt and pasta to the boiling water; cook until al dente; reserve 1/2 cup of the cooking water.
8. Drain the pasta and transfer it back to the cooking pot.
9. Mix in 1/4 cup reserved cooking water and the pesto; use the remaining 1/4 cup cooking water as needed to moisten the sauce.
10. Divide among 4 warmed pasta bowls; serve immediately.

nuts, garlic, flat leaf parsley, fresh basil, thyme, oregano, tarragon, sage leaf, extra virgin olive oil, lemon juice, salt, parmesan cheese

Taken from www.food.com/recipe/spaghetti-with-mixed-herb-pesto-259476 (may not work)