Instructions

1. Cook the spaghetti according to the packet instructions.
2. Meanwhile, toast the pine nuts in a dry pan on a medium heat for approximately 4 minutes ensuring to keep turning the nuts so they do not burn.
3. Place basil (keeping some aside for serving) olive oil, garlic, toasted pine nuts (keeping some aside for serving), Parmesan and lemon juice. Using a food processor or a hand blender blitz the ingredients until you have a smooth paste.
4. Drain the pasta and toss through the pesto. Then add extra toasted pine nuts. Divide into bowls. Grate over some Parmesan and garnish with a basil leave.