250g wholewheat spaghetti
Pesto serves 6. Spaghetti serves 2.
Combine basil leaves, nuts, garlic and Parmesan cheese and blend in a food processor until it becomes a smooth paste. Slowly blend in the olive oil (only taking a small amounts at a time) until fully incorporated. Season with salt and pepper.
Cook spaghetti according to instructions. Drain and mix pesto and spaghetti until pasta is well coated.
If you don’t use the pesto immediately, keep the pesto in an airtight container, covering it with a layer of olive oil to prevent it from going off. Keep in the fridge.