Ingredients
For the Spaghetti:
16 oz. spaghetti
2 cups dill, finely chopped
2 cups cilantro, finely chopped
2 cups parsley, finely chopped
¾ cup grated Parmesan cheese
For the Pesto:
¾ cup pine nuts
1/3 cup walnut halves
1½ medium cloves garlic
4 cups fresh basil leaves
1 1/3 cup grated Parmesan cheese
1 tbsp fresh lemon juice
1 tsp sea salt
1 tsp pepper
1 tsp balsamic reduction (optional)
1 cup extra-virgin olive oil
Preparation
