This is a fantastic recipe for anytime of year. While the traditional pesto recipes call for lots of cheese and pine nuts, I love the idea of making a modified pesto that is a little fresher. I omit any cheese, and really focus on bringing out the flavor of the fresh herbs. This recipe changes for me with the seasons, and I will also make this with just basil, or make a mint pesto. I also have good friends that are allergic to nuts, and when I am cooking this for them I just leave the walnuts out altogether and go for a slightly thinner and less rich sauce.
1) Boil the dried spaghetti in salted water according to the directions. Drain and rinse. You can toss with a little olive oil if desired, to keep the noodles from sticking.
-1 cup extra-virgin olive oil
-1/2 cup lightly toasted walnuts
-2 large garlic cloves
-1 bunch freshly chopped cilantro, (about 2 cups)
-1 bunch fresh basil, (about 1 cup)
-1/2 a jalapeno, chopped
-1 limes juice (about 2 Tbs)
-1 tsp kosher salt
2) Add everything to a blender, and puree until smooth. Adjust the flavor with salt and pepper, and add more lime juice if desired. You can make a day ahead and refrigerate.
3) Toss the spaghetti noodles with the pesto, garnish with fresh cilantro and serve room temperature.