Mint Basil Pesto
- Extra-virgin olive oil
- Bread crumbs
- Fill an 8-quart pot with water two-thirds the way up. Add 1/3 cup kosher salt and bring to a boil. Cook spaghetti according to manufacturer's instructions.
- Meanwhile, make pesto by cutting the garlic clove in half and rub its cut sides along the inside of your blender. Pour in the olive oil, then add the basil. Strip the mint leaves from the stem, add the leaves to the blender. Remove as many thyme leaves as you can from the branch, add them to the blender. Add half the Parmigiano and half the bread crumbs to the blender. With the blender on, slowly stream in ½ cup of ice-cold water, adding more water by the tablespoonful, until the sauce blends smoothly. Add the remaining Parmigiano, season with salt, and blend again until smooth.
- Toast the rest of the bread crumbs. Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add the remaining half of the bread crumbs and cook, tossing occasionally, until toasted and crunchy, about four minutes. Transfer the bread crumbs to paper towels to drain and cool.
- Place pesto in a pan over low heat. Take Spaghetti from the boiling water directly into the pan with pesto and stir vigorously. While mixing vigorously slowly drizzle extra virgin olive oil until the pasta comes out with a shiny layer. Portion pesto into 4 separate bowls and top with bread crumbs and parmesan mixture before serving.