3  tablespoons olive or canola oil
    1  cup packed fresh parsley leaves (or 1/2cup dried parlsey mixed with 2 tblsp. water)
    1  teaspoon dried basil
    1  teaspoon dried oregano
    1  teaspoon dried marjoram
1/2  teaspoon salt
1/2  teaspoon garlic powder
1/2  teaspoon pepper
  12  ounces uncooked spaghetti
1/4  cup chopped walnuts, toasted
1/4  cup shredded Parmesan cheese

For pesto, combine the oil, parsley and seasonings in a blender or food processor; cover and process until blended.  Cook spaghetti according to package directions; drain.  Transfer to a serving bowl; add walnuts, Parmesan cheese and pesto.  Toss to coat; serve immediately.  Yield: 6 servings.