Spaghetti With Perfect Pesto
|Fresh spinach leaves||2 Cup (32 tbs), stems removed (Firmly Packed)|
|Fresh basil leaves||1⁄2 Cup (8 tbs) (Firmly Packed)|
|Fresh parsley||1⁄2 Cup (8 tbs), stems removed (Firmly Packed)|
|Garlic||3 Clove (15 gm), minced|
|Olive oil||1⁄4 Cup (4 tbs)|
|Unsalted dry roasted pine nuts||1⁄3 Cup (5.33 tbs)|
|Black pepper||To Taste|
|Freshly grated romano cheese||1⁄3 Cup (5.33 tbs)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Uncooked thin spaghetti||12 Ounce|
In a blender or the work bowl of a food processor fitted with a metal blade, process spinach, basil, parsley, garlic, olive oil, nuts, pepper and cheeses until almost pureed.
If mixture is too thick, add 1 to 2 tablespoons water.
Cook spaghetti according to package directions, omitting salt.
Drain and toss with sauce while spaghetti is hot.