500gr spaghetti pasta
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 garlic cloves, minced
Salt and freshly ground black pepper to taste
Prepare the spaghetti according to the package directions for al dende. Drain the pasta and place them under running water to stop cooking. Return the pasta to the pot and pour over it 2 tablespoons olive oil. Stir to coat the pasta with the olive oil and set aside.
Place the basil and pine nuts in a food processor and pulse a few times. Add the garlic and pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a spoon. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Pour half of the pesto sauce from the food processor to the pot with the pasta. Place the pot oven medium-low heat and with smooth moves stir until the pasta is coated with the sauce. If you prefer to have a more intense pesto taste add more sauce accordingly. When the pasta is warm enough remove the pot from heat.
Serve the pasta warm sprinkled with extra parmesan cheese. Enjoy!