1. For the pesto, combine the leaves, herbs, garlic, almonds, parmesan and lemon juice in a food processor. Pulse to create a coarse paste, then add the olive oil a little at a time, continuing to blend until you have a paste that's mostly smooth, with just a little texture from the nuts and leaves.

2. Cook the pasta in plenty of salted boiling water, testing the texture from 2 minutes before the time printed on the packet. When cooked to your liking, drain the pasta but reserve about 1 cup of the pasta water. Return the drained pasta to the pot and add the extra olive oil and cheese and as much of the pesto as you like. Stir to coat, adding as much of the pasta water as needed to create a creamy sauce. Serve with extra parmesan, lemon wedges and a grind of black pepper.

Adam's tip: Pesto made in a mortar and pestle and pesto made in a food processor are two different things. But don't believe people who say you have to use a mortar and pestle. It's just a matter of preference.

Also try Adam Liaw's creamy pesto prawns