Combine the fresh basil leaves, lightly toasted pine nuts, minced garlic, and freshly grated Parmesan cheese in your food processor. Pulse until coarsely chopped.

With your processor running, slowly add the extra virgin olive oil to the mixture. Process until smooth yet slightly chunky.

In a large pot, bring salted water to a rolling boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.

Add the hot pasta to your vibrant pesto. Stir until well combined, adding reserved pasta water as needed.

Serve the pesto pasta on plates and sprinkle with additional grated Parmesan if desired. Enjoy!