Spaghetti with pesto sauce

1. Put water for cooking spaghetti. As soon as it boils, add salt (standard - 1 tsp salt per 1 liter of water, but at the same time take into account the salinity of the sauce).
2. Pesto sauce can be taken from the store, but homemade, as always, is more natural, tastier and cheaper. Put the finely grated parmesan, Italian pine pine nuts (they can be replaced with cedar ones), chopped garlic clove, coarsely chopped basil and olive oil into a blender bowl. Grind everything to the consistency you need - from pieces to a smooth paste, as you like. Try for salt and other flavors. Adjust if necessary.
3. Put the finished spaghetti in a colander (leave a little water), add the spaghetti to the sauce (or vice versa, but this is very rarely done). Mix it up.
4. Serve by rolling the spaghetti into a snail slide. Garnish with basil, nuts and cheese.
Buon appetito!
Enjoy!