1 pound spaghetti
Spread walnuts on a rimmed baking sheet. Slide into a 350-degree oven and toast, shaking pan once or twice, until fragrant and crisp, about 6 minutes. Set aside.
Halve garlic the long way and pull out any green shoot (the "germ"). Measure 3/4 teaspoon salt and the pepper into the food processor. With the machine running, drop garlic chunks down the chute, one by one, buzzing garlic to bits.
Add parsley, cheese and lemon juice. Pulse a few times. With motor running, drizzle in oil, swirling into a thick sauce. Tumble in toasted nuts. Pulse a few times, leaving pesto chunky.
Cook spaghetti in a large pot of boiling, salted water until tender but firm. Drain. Tumble into a serving bowl. Scrape on pesto. Toss well. Enjoy hot.
Leah Eskin is a Tribune special contributor e-mail her at firstname.lastname@example.org