3 good sized handfuls of basil leaves
About a cup of toasted almonds*
Around 50g of Parmesan, crumbled
1/2 clove garlic
2 Zucchinis, peeled into ribbons with a potato peeler
1 jar of capers, drained
Salt & Pepper
A huge handful of wild rocket leaves
Parmesan to serve
1. Firstly, to make the pesto. Place the nuts into a food processor and blitz until roughly chopped. Try not to make them too fine – it’s nice it the pesto remains a bit chunky.
2. Add the basil leaves, garlic and Parmesan and blitz again until just combined.
3. Add enough olive oil (a few good glugs) until the pesto becomes a paste consistency. Season well with salt and pepper.
4. Boil water and add some salt and olive oil. Cook the spaghetti until al dente. Drain, reserving just a spash of the water the spaghetti cooked in (about a tablespoon or two)
5. Heat a large pan with a little olive oil, add the pesto and the cooked spaghetti and water and toss until the spaghetti is coated well.
6. Add the zucchini shavings, rocket, capers and a good squeeze of lemon. Turn off the heat and toss together until combined.
7. Serve into bowls and finish with a good glug of olive oil, a sprinkle of sea salt and if you’re like me and can’t get enough lemon, another squeeze of lemon juice. Top with shavings of Parmesan.
*Can substitute for other nuts if you wish. If you need to toast the almonds, spread them on a tray in a hot oven for 5 or so minutes until they brown. Be careful not to burn them though!
Pictures from top (left to right):
1. Basil growing
2. Preparing the pesto ingredients
3. Shaving ribbons of zucchini
4. Ready Spaghetti
5. Dinner time (mmm)