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Ingredients

  • 3 garlic cloves
  • 3/4 cup packed fresh cilantro
  • 1/2 cup packed fresh parsley
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup finely grated Parmigiano Reggiano
  • 1/4 cup chopped walnuts
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • 12 ounces dried linguine, cooked and drained

Instructions

  1. Place garlic in a food processor, pulse to chop. Add cilantro, parsley, oil, cheese, walnuts, lemon juice, salt and pepper; process until a paste forms. Toss with warm pasta.
Recipe by Bruce Weinstein and Mark Scarbrough.

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The recipe was originally published as Linguine with Cilantro Pesto on Relish.com

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