Pasta Queen Parsley Lemon Pesto

Parsley, 1/2 bunch, washed and roughly chopped
Reggiano, 80g, chopped into large chunks
Lemon, 1/2, sliced peel only, pith removed
Lemon, 1/2, juice only
Garlic, 2 cloves, peeled
Pine nuts, 1/2 cup, toasted
Olive oil, 1/3 cup

Place all ingredients in a food processor and process until smooth.

Serve with al dente spirali, reserve some pasta water to thin the pesto if required.