Step 1: Roast the almonds in a greaseless pan.
Step 2: Peel the mushrooms.
Step 3: Clean the parsley and separate the leaves from the stem.
Step 4: Peel the garlic cloves.
Step 5: Add the mushrooms, parsley, chopped almonds and garlic to a blender and start mixing, then gradually add the olive oil to the mix.
Step 6: To finish off the pesto sauce, add the grated parmesan and mix well using the blender. Add the lemon juice, then season with salt and pepper.
Step 7: In the meantime, boil the Spaghetti pasta al dente, strain it and mix it with the mushroom pesto, adding approximately 100ml of pasta water to the composition.
Step 8: Decorate with fresh parsley and serve with grated parmesan on top.