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1
Bring a large pot of salted water to boil for pasta.
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2
Pulse the basil, parsley, pistachios, garlic, and salt in a food processor.
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3
Pour in 1 1/2 cups of the olive oil in a slow, steady stream.
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4
Process to make a smooth paste, stopping to scrape down the sides of the bowl occasionally.
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5
Slip the spaghetti into the boiling water, and cook until al dente.
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6
Scrape half of the pesto into a large skillet, and add 1 cup pasta water (no need to heat the sauce).
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7
Use a spider to drain pasta and transfer to the skillet.
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8
Drizzle with remaining 2 tablespoons olive oil, and toss to coat the pasta with the pesto.
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9
Toss with the grated cheese and serve.
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10
You can freeze the remaining half of the pesto for future use.
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11
Just pack it into a plastic container and pour a thin film of olive oil over the top.
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12
Thaw in refrigerator before using.
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13
Or you can cut the recipe in half, if you just want enough for 1 pound of pasta.
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14
Toasting any nuts brings out their oils and flavors, so always toast them just before using.
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15
Here are two quick options: You can set the nuts in a baking pan and toast in a 350-degree preheated oven, shaking them periodically, until golden on all sides.
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16
Or you can toast them in a saute pan on top of the stove, shaking them often to make sure they do not burn.
