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1
Bring a large pot of salted water to boil for pasta.
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2
Pulse sun-dried tomatoes, basil leaves, 2 cups parsley leaves, pine nuts, and garlic 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 an almost smooth paste, stopping occasionally to scrape down the sides of the bowl.
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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 over low heat, and add 1 cup pasta water.
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7
Use tongs to drain the pasta and transfer to the skillet.
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8
Drizzle with the remaining 1/4 cup olive oil, and toss to coat the pasta with the pesto.
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9
Remove from heat, and toss with the grated cheese and the chopped parsley.
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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 in a plastic container with a thin film of olive oil on 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.
