A nice pesto variation! Can also add a bit of protein (white beans or meat) if desired.

DIETS: VG VT
Servings: 4
Time: 30 Minutes

Ingredients: 

• 1 lb Spaghetti noodles (or other pasta)
  
• 1 cup packed fresh basil leaves
  
• 1 cup packed fresh parsley leaves
  
• 2 Tablespoons packed fresh tarragon leaves
  
• 2 Tablespoons packed fresh sage leaves
  
• 1/2 teaspoon lemon juice
  
• 2 large garlic cloves, chopped in a few pieces
  
• 1/2 cup freshly grated Parmesan cheese (optional)
  
• 1/2 cup pine nuts
  
• 3/4 cup olive oil
• Salt & pepper to taste
  

Instructions: 

• Bring a large pot of water to a boil.
  
• Finely chop the basil, parsley, tarragon and sage and place in a bowl with lemon juice sprinkled on top - stir to combine.
  
• Add garlic, Parmesan, pine nuts and olive oil in a blender and blend until creamy.
  
• Add the oil mixture to the herb mixture and stir to combine.
  
• Add spaghetti to the boiling water and cook according to package instruction to al dente.
  
• Drain the pasta and toss with the pesto.
• Add salt & pepper, to taste and serve warm.
  

Nutrition Info Per Serving: 
Calories 957
Total Fat 57 g
Cholesterol 11 mg
Sodium 243 mg
Potassium 511 mg
Total Carbohydrate 91 g
Dietary Fiber 5 g
Sugars 4 g
Protein 22 g