Basil, lemon and parmesan spaghetti

I can’t call this pesto. There’s no pounding in a pestle and mortar involved. This probably is a sin in an Italian kitchen but how I see it is, it’s much better than buying the ready made jars of pesto that lose all the fresh zing of herbs and lemon. When I have time I’ll bash the basil to within an inch of its life to make the real deal, but this super quick fix is streets ahead of any of the jars in the flavour stakes and is so speedy it takes about as long as opening a jar of the stuff.

This recipe makes a whole truck load of sauce and pasta, (it would serve four), make this much anyway even if you're making for less as it keeps really well in a sealed container in the fridge and tastes great either eaten cold or re-heated for up to a week ahead.

500g spaghetti
Sea salt
2 large garlic cloves
150 ml olive oil
About three large bunches of basil (85g worth, use fine stems and leaves)
100g pinenuts
Zest and juice of one Lemon
50-100g parmesan cheese
Black pepper

1. Bring a large pan of water to the boil. Add the spaghetti and a few grinds of sea salt. Boil for about 12 minutes until al dente.
2. Whilst boiling heat a small pan over a low heat with a small drizzle of olive oil in and add the pinenuts. Keep an eye over these and toss frequently as they burn quick. Cool on one side once toasted.
3. Peel and roughly chop the garlic and add this to the pinenuts. You just need to gently toast both. Try not to burn or catch them as it gives a bitter taste.
4. Blend the basil (including the fine stalks) with the olive oil, lemon juice/zest, a few grinds of salt and pepper. Grate the parmesan and add that to the paste.
5. Once the pasta is boiled drain but reserve a small mug of the cooking water.
6. Add the cooled pinenuts and cooking water to the basil sauce and blend once more. Add a little more seasoning to taste. You should get a thick but fluid green pesto type sauce. Add more oil or lemon juice if necessary.
7. Return the empty pasta pan to a low heat on the hob and add your basil sauce. Stir to warm through then add the spaghetti. Coat all the spaghetti thoroughly in the sauce and serve on to four plates, with extra gratings of parmesan over the top. If you are making this for less than four keep the remainder in a sealed container in the fridge as it’s great cold or re-heated the next day.