Cook the spaghettini as per package instructions till al-dente (i used Barilla spaghettini No. 3, and the package cooking time was way too less for our tastes, so i just cooked it till i felt its done).

While the spaghettini is cooking, blend the rest of the ingredients (minus the olive oil, salt n pepper) to a thick paste like consistently.

Slowly add the olive oil through the top in a thin stream while blending, to get a smooth emulsion (you might need a bit more olive oil to get the consistency just right). check for seasoning and add salt n pepper as required. set aside.

Drain the spaghettini (reserve a bit of the cooking water) and toss with the pesto. add a little water if you feel its too dry, or not coating the noodles properly.

Serve immediately, with any protein of your choice (i served with grilled chicken tenderloin). enjoy!