In a word: Delicious

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1/3 cup olive oil
1 pound spaghetti

Toast:
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.

Buzz:
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.

Thicken:
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.

Boil:
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 leahreskin@aol.com
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