Put some basil leaves aside as garnish, pluck the rest from the stems, dry gently with kitchen roll (do not rinse). Roast pine nuts without adding fat in a frying pan until golden, cool. Finely grate both types of cheese. Peel the garlic cloves and chop coarsely.
Grind the basil, the pine nuts, the chopped garlic, a little salt and about 90 ml of the olive oil in a hand mixer.
Gradually add both cheeses (reserving a little for the garnish) and drop by drop add enough oil to make a creamy sauce.
Cook the spaghetti in enough salted water until al dente. Drain briefly and mix with three quarters of the pesto sauce.
Arrange spaghetti on plates, spread remaining pesto evenly on top. Garnish with half a slice of lemon, grated cheese, basil.
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