Step 1: Squeeze the juice of one lemon into a food processor.
Step 2: Add some finely grated zest.
Step 3: Add pine nuts, olive oil, salt, and pepper.
Step 4: Add grated Parmigiano and garlic.
Step 5: Add fresh parsley and basil.
Step 6: Blend all ingredients until creamy.
Step 7: Mix with freshly cooked spaghetti and a splash of pasta water.
Step 8: Garnish with a basil leaf and enjoy immediately.
Storage
Store in a sealed container in the fridge for up to 1 week, or freeze for up to 2–3 months.
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