This is a perfect summer meal and will be great served with a mixed leaf salad and red onion & tomato salad.
To make the pesto, wash and put the whole bunch of basil in a blender.
Add a good glug of olive oil (enough to cover the basil), a clove of fresh garlic, salt, pepper, a squeeze of lemon juice and a handful of grated Parmesan.
You can add pine nuts too if you like them, but I prefer it without.
Blitz the whole lot until the basil is fully chopped up and transfer to a clean jam jar (this will keep in the fridge for at least a week and maybe 2).
Then just cook your spaghetti, drain, return to the pan and add as much pesto as you need to generously coat the spaghetti.
All you need now is glass of chilled, crisp, white wine – not provided 😉
– and some more Parmesan for the top