Spaghetti with Green Pesto

Ingredients

• 50 g Pine nuts
• 1 bundle basil
• 80 ml olive oil
• 60 g Parmesan (freshly grated)
• 400 g spaghetti
• 1 tsp lemon zest
• Salt
• pepper (from the mill)

Instructions

1. 1.

   Toast pine nuts in a dry pan until lightly browned. Remove and let cool.

2. 2.

   Wash basil leaves, shake off excess water, remove stems, set some leaves aside for garnish.

3. 3.

   Blend basil leaves and parmesan with a little oil; add pine nuts and continue blending with remaining oil until a smooth pesto forms. Season with salt and pepper.

4. 4.

   Cook spaghetti in boiling salted water to al dente, drain and let rest, then toss with lemon zest and pesto.

5. 5.

   Serve garnished with the reserved basil leaves.