Next, add several large handfuls of basil to a food processor, along with some baby spinach (probably 80% basil and 20% spinach but this could also just be basil), a clove of garlic, lemon juice, grated parmesan cheese, salt, pepper, and your toasted pine nuts.
Start blending and add olive oil, as needed, to make a smooth pest (not too much). You’ll also want to taste throughout, and add lemon juice to balance the oil. Also, check the pesto to make sure that the pine nuts and parmesan are balanced, and that it’s seasoned well.
When you’re pesto is ready, boil your pasta in salted water, then toss the drained pasta with your pesto.
Add more parmesan cheese, season as needed, then garnish with toasted pine nuts and parmesan, and enjoy.