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Bring a large pot of salted water to a boil. Cook the spaghetti per package directions until al dente.
While the pasta cooks make the sauce. In a small food processor or blender combine the zest from both lemons, garlic, basil, chives, extra virgin olive oil, dill, salt and pepper.
Blend until smooth. Taste for seasoning, adding more salt if needed.
Drain the pasta and while it’s still in the colander squeeze the juice of bth zested lemons over and toss. Next place the pasta in a large mixing bowl and pour over the herb sauce. Toss thoroughly making sure everything is coated.
Serve family style, warm or room temperature with grated parmesan cheese if desired.
Recipe Courtesy of Megan Mitchell
I have a strong distaste for basil! Is there any other herb that I could substitute it for in this recipe?