This is what you need:
- 500g Spaghetti
- 100g fresh basil
- 100g fresh rucola
- 300g grated parmesan
- 80g of roasted pine nuts
- 2 lemons
- 2 peeled and crushed garlic cloves
- 4 tablespoons of olive oil
- some chopped fresh red chili and pinch of salt and pepper
This is what you do:
- Throw everything into a blender and blend until creamy (add more oil to help if needed).
- Transfer to a sauce pan and simmer on medium heat for 10 minutes to combine the ingredients.
- While simmering the pesto, bring 5 liters of generously salted water to a boil in a large pan, add Spaghetti and let the water continue to boil. About 8 minutes, but read the packaging and keep trying. Drain when al dente, but leave about 2 fingers worth of the water in the Spaghetti.
Serve up with extra grated parmesan sprinkled over it.