Cook 400 g pasta until al dente, reserving 250 ml pasta water.
Blend 10000 g basil, 3000 g cilantro, 10 g garlic, 10000 g pine nuts, 50 g cheese, 25 g salt, and 15 g black pepper with 22080 g olive oil.
Stir 75 g mustard and 26 g lemon juice into the pesto.
Sesli anlatım, porsiyon ayarı ve daha fazlası