For the pesto:
100g fresh basil leaves
100ml extra virgin olive
50g parmesan, grated
50g pine nuts
Juice of 1 lemon
1/2 clove garlic
Place all the ingredients for the pesto in a food processor and blend until all the ingredients are finely chopped. Adjust the consistency by adding up to 50ml more olive oil if necessary. Season with a little sea salt and pepper, but remember to go easy on the salt as we will be sprinkling more on top shortly.
Cook the spaghetti according to the instructions on the packet.
Drain the spaghetti well then mix with a few spoonfuls of pesto until it is nicely coated.
Divide the spaghetti between 4 plates and finish with a generous sprinkle of Chilli Sea Salt.