Ingredients

• 1 1/2 cups packed fresh basil leaves
• 1 1/2 cups packed fresh Italian parsley leaves
• 1 clove garlic
• 1/2 cup extra-virgin olive oil
• 1/4 cup freshly grated parmigiano-reggiano
• 1/2 cup pecans
• Kosher salt1 pound spaghetti
• Finely grated zest of 1 lemon

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Instructions

1. Preheat the oven to 350 degrees F. Scatter the pecans on a rimmed sheet pan and toast until they are fragrant and a shade or two darker, 7 to 8 minutes. Cool.
2. Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions until al dente. Drain, reserving about 1/2 cup pasta water.
3. Meanwhile, put the pecans in a food processor with the lemon zest, basil, parsley and garlic and pulse six or seven times to make a chunky paste. Scrape down the sides of the work bowl and, with the processor running, add the olive oil in a steady stream to make an almost-smooth pesto.
4. Scrape the pesto into a large serving bowl and stir in the cheese. Season with salt. Add the spaghetti and toss, adding the reserved pasta water to loosen, if needed.
5. Photograph by Kana Okada