Ingredients

• 2 bunches large mint
• 2 large bunches parsley
• 3/4 cup extra virgin olive oil
• Juice of 1 lemon
• 4 garlic cloves
• 1/2 cup grated Parmesan, pecorino, or grana padano cheese
• 1 teaspoon salt
• 1 pound of spaghetti

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Instructions

1. Blend the ingredients, except the pasta, together in a blender or food processor.
2. In a large pot, cook the spaghetti until al dente, drain and toss with the pesto.