Preparation Steps

• Cook the spaghetti according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
• While the pasta is cooking, combine the fresh basil leaves, pine nuts, garlic, and grated Parmesan cheese in a food processor.
• Pulse until the ingredients are finely chopped. Gradually drizzle in the olive oil while the food processor is running, until the pesto is smooth and well combined.
• Season the pesto with salt and freshly ground black pepper to taste.
• In a large bowl, toss the drained spaghetti with the pesto. Add a little of the reserved pasta water as needed to create a creamy sauce that coats the pasta evenly.
• Serve immediately, optionally garnished with extra Parmesan cheese and pine nuts.