Spaghetti with Almonds and Basil Pesto

Bring some water to a boil and cook spaghetti al dente.

Meanwhile, combine peeled almonds, almonds with skin, basil, olive oil, salt, pepper, and the lemon juice and zest. With an immersion blender, blend into a fine paste. Add a few tablespoons of the pasta water and stir well. Add as much water as needed to get the pesto of the right consistency: creamy but not watery!

Drain your spaghetti, dress with the almond pesto. Stir well then sprinkle with some freshly grated Parmesan cheese and serve immediately!