12 oz spaghetti

2 packed cups fresh basil leaves

2 cloves garlic

1/4 cup pine nuts

1/2 cup freshly grated Parmigiano-Reggiano

1/2 cup extra-virgin olive oil

Salt, to taste

Reserved pasta water (as needed)

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Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve ½ cup pasta water, then drain.

In a food processor, combine basil, garlic, pine nuts, and cheese. Pulse until finely chopped.

With the processor running, slowly drizzle in olive oil until smooth and creamy. Season with salt.

Toss hot spaghetti with pesto, adding a splash of reserved pasta water to loosen the sauce if needed.

Serve immediately with extra cheese and fresh basil if desired.

Use young, tender basil leaves for the brightest flavor and least bitterness.
Avoid overheating pesto—mix it with hot pasta off the heat to preserve its vibrant color.
Toast pine nuts lightly for deeper, nuttier flavor.
High-quality olive oil makes a noticeable difference here.

Nut Swap: Use walnuts or almonds instead of pine nuts.
Cheese Twist: Replace half the Parmigiano with Pecorino Romano for a sharper bite.
Creamy Pesto: Stir in 2–3 tablespoons of ricotta or mascarpone.
Protein Add-Ins: Top with grilled chicken, shrimp, or crispy pancetta.
Vegan Version: Use nutritional yeast or a dairy-free parmesan alternative.