This recipe is from the book Latin Chic: Entertaining with Style and Sass, by Carolina Buia and Isabel C. González.
2 garlic cloves, halved
3 serrano chiles, seeded and quartered
2 cups tightly packed flat-leaf parsley leaves
2 cups tightly packed cilantro leaves
1/2 cup extra-virgin olive oil (or more to taste)
1/4 cup dry white wine
3/4 cup finely grated Parmesan cheese, plus more for sprinkling on top
1 cup roasted macadamia nuts
1 pound spaghettini (thin spaghetti)
Salt and freshly ground black pepper
1. In a food processor, combine garlic, serranos, parsley and cilantro and pulse on and off for 10 seconds. Add remaining pesto ingredients (everything but pasta) and pulse until mostly smooth, wiping sides of food processor as needed.
2. In a large pot of boiling salter water, cook spaghettini until al dente according to package directions. Quickly drain pasta (leaving it a bit wet) and toss it in large bowl with pesto sauce. Season with salt and black pepper to taste and add more oil if needed. Serve immediately with Parmesan.