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Roughly break or chop up your Parmesan cheese and place it in a food processor or blender. Now, add in your basil leaves, garlic, pine nuts, blanched almonds, lemon juice, lemon zest, and olive oil. Secure the lid on your food processor and blitz until you have a smooth pesto sauce. Taste and season with kosher salt and black pepper if needed
Bring a large pan of salted water to a boil and add your spaghetti and cook according to the package directions. When the spaghetti is cooked, it should be al dente, carefully take a cup full of the pasta water and then drain the pasta. Add the drained pasta to a bowl and add the pesto and a little of the reserved pasta water, approximately ¼ of a cup, stirring thoroughly to combine and coat the pasta evenly. Season with salt and pepper, and garnish with toasted pine nuts, fresh basil leaves, and finely grated parmesan cheese (vegetarian version). Serve immediately and enjoy!