Spaghetti With Parsley And Basil Pesto - cooking recipe

Ingredients

14 oz spaghetti
1 cup packed basil leaves
1 cup packed flat-leaf parsley leaves
2 tbsp pine nuts, toasted
2 cloves garlic, quartered
2 tbsp finely grated pecorino cheese, plus additional, to serve
1/2 cup extra virgin olive oil

Preparation

Cook pasta in a large saucepan of boiling salted water according to package directions.
Meanwhile, blend or process herbs, pine nuts, garlic and cheese until combined. With the motor running, gradually add 1/4 cup of the oil in thin stream until combined.
Drain pasta and return to pan. Add the pesto and remaining 1/4 cup oil and toss gently to combine. Season to taste with salt and pepper. Serve sprinkled with additional cheese.