Servings: 4

1/3 cup plus 1 tablespoon pine nuts ⅓ cup plus 1 tablespoon pine nuts
Flaky sea salt Flaky sea salt
14 ounces dried spaghetti 14 ounces dried spaghetti
2 cups fresh basil plus a handful of leaves, for garnish 2 cups fresh basil plus a handful of leaves, for garnish
1 small clove garlic, peeled 1 small clove garlic, peeled
1/2 cup extra-virgin olive oil ½ cup extra-virgin olive oil
1/2 lemon, juiced ½ lemon, juiced
Pinch of freshly ground black pepper Pinch of freshly ground black pepper

To toast the pine nuts, tip 1 tablespoon of the nuts into a dry saute pan over medium-high heat and toast, tossing constantly, until golden brown, 4 to 5 minutes. Set aside.
Add a generous pinch of flaky sea salt to a large saucepan of boiling water. Add the spaghetti and cook as per packet instructions. It should take about 8 to 10 minutes.
For the pesto, put 2 cups basil, the remaining ⅓ cup pine nuts, garlic, extra-virgin olive oil and lemon juice into a food processor. Blitz until everything is well blended.
When the pasta is just cooked (al dente) drain it in a colander. Add the pesto to the saucepan then tip the pasta back in. Stir well to make sure every strand of pasta is coated in the pesto.
Tip into a large family-style serving dish, garnish with the toasted pine nuts and a few basil leaves.