Ingredients:

  • 2 cups (55g) fresh rosemary leaves, loosely packed
  • 2 cups (55g) fresh sage leaves, loosely packed
  • 1/2 cup (10g) fresh peppermint leaves, loosely packed
  • 1/2 cup (10g) fresh lemon balm leaves, loosely packed
  • 1 teaspoon dried Gotu Kola powder
  • 1/2 teaspoon dried Bacopa powder
  • 1/4 teaspoon dried Ashwagandha powder
  • 1/2 teaspoon ground turmeric
  • 1/2 cup (50g) pine nuts, toasted (or walnuts)
  • 2 cloves garlic, minced
  • 1/2 cup (60g) grated Parmesan cheese (or nutritional yeast)
  • 1/2 cup (120ml) extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) pasta
  • Grated Parmesan cheese (for serving, optional)
  • Fresh basil leaves (for garnish, optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, combine all pesto ingredients (rosemary through black pepper) in a food processor. Pulse until finely chopped, then process continuously, scraping down the sides as needed, until a smooth pesto forms. Add more olive oil if needed to reach desired consistency.
  3. Drain the pasta and return it to the pot. Add the herb pesto and toss to coat. Add a little reserved pasta water if needed to loosen the sauce.
  4. Divide pasta among bowls. Garnish with grated Parmesan cheese and fresh basil leaves, if desired. Serve immediately.