Spaghetti with homemade pesto

1.Pulse garlic, basil leaves and stems (keeping aside a few leaves) in blender or food processor until chopped finely.

2.Add pine nuts and parmesan and pulse, drizzling in a continuous stream of olive oil until mixture forms a smooth paste. Season with salt.

3.Cook spaghetti in saucepan of boiling salted water according to packet instructions. Drain.

4.Toss spaghetti with a few tablespoons of pesto. Serve with scattering of basil leaves and parmesan shavings.