35 g pine nuts
4 tbsp extra-virgin olive oil
3 garlic cloves, peeled
25 g Parmesan, grated, plus extra to serve
0 Juice of 1/2 a lemon
1 tsp salt
220 g spaghetti (or any pasta you like!)
0 Parmesan, grated
1 Wash your hands and put on an apron to avoid getting splattered!
2 Wash the basil leaves in a colander under cold running water, then pat them dry with kitchen paper. Pick out any brown leaves and throw them away.
3 Put the pine nuts, olive oil and garlic into a food processor. Whizz them up until they’re roughly chopped (make sure the lid is on tightly first!)
4 Add half of the basil leaves and whizz them into the garlic and nuts, then add the rest of the basil and blitz the mixture again.
5 Add the Parmesan and lemon juice and whizz the food processor one last time. The pesto is ready!
6 With the help of a grown-up, fill a large pan halfway up with water. Bring the water to the boil on the hob and add the salt. Make sure the handle of the pot is pointing inwards, away from the edge of the hob. When the water is boiling, ask a grown-up to help you to put the pasta in the water gently and carefully.
7 Cook the pasta for 8-10 minutes. An adult can help you test if it’s ready by stabbing some with a fork: if it’s soft enough to eat, but not mushy, then it’s ready.
8 Drain the pasta in a colander over the sink (you’ll need a grown-up to do this, because the pot of water will be heavy and very hot.) Put the pasta back into the pan and add the pesto. Stir it all together.
9 Divide the pesto pasta into four bowls and sprinkle each portion with grated Parmesan.