1 pound spaghetti ( or zucchini zoodles )
A small handful of salt for cooking water
4 full and packed cups of fresh basil, washed
1 large zucchini or squash chopped, mostly green part
5-6 tablespoons olive oil
½ jalapeño, seeds removed ( optional )
2 cloves fresh garlic
A twist or two of black pepper
¼ cup grated Parmesan
4 tablespoons toasted pine nuts
½ teaspoon salt
½ lemon squeezed for juice
1. Cook the pasta as per box instructions. If using zucchini noodles, dip in boiling water for 15 seconds
2. In a food processor, combine all the ingredients for pesto, with the zucchini on the bottom so it pulverizes nicely. Pulse until a finely chopped texture is achieved.
3. When the pasta is cooked, drain the water, but DO NOT rinse the spaghetti, immediately transfer back to the hot pot and add the pesto and stir to combine sauce and pasta.
4. Garnish with more chopped basil and a drizzle of olive oil or chili oil if you like it spicy.