Pesto

Ingredients

• Spaghetti
• A few bunches of fresh basil (there is no standard bunch so you're going to have to go by your gut--more basil is better, though)
• One bunch of cilantro
• 1/2C nuts (Pine nuts for sure. Adding hazelnuts (my preference) and/or walnuts (in a pinch) is not a bad idea.)
• 1/2C extra-virgin olive oil
• 1 lemon (optional)

Directions

1. Start cooking your spaghetti.
2. Heat up some water in a small pot.
3. Remove the big stems from the basil. It doesn't have to be just leaves (although that's nice) but those really big stems aren't going to cut up so well.
4. Twist off the top of the cilantro (usually right above where the twist-tie is) and discard the bottom bunch of stems.
5. Turn off the heat under the water and put both the basil and cilantro in for a few minutes. When done, pour the contents of the pot into a collander.
6. Place a small pan on medium heat and roast the pine nuts by stirring them every so often until they turn color. Make sure they don't burn to a crisp. You can also roast the hazelnuts if you would prefer. This can be done while the greens are soaking.
7. Put all the nuts in a food processor along with a pinch of salt.
8. Turn on the food processor until the nuts are thoroughly chopped.
9. Add olive oil, lemon (if you'd like), and greens. Process until soupy.
10. When spaghetti is ready, take 1/2C of spaghetti water and add to the food processor.
11. Turn on the food processor just long enough to mix. This is your pesto.
12. Drain the spaghetti.
13. Put spaghetti into large mixing bowl.
14. Add pesto and toss until pasta evenly coated.
15. Serve with fresh parmesan cheese and toasted garlic bread on the side.