In a mixer grinder or a food processor, add in the fresh basil leaves, pine nuts/walnuts, minced garlic, salt, black pepper and Parmesan cheese.

Grind it on pulse a few times and check the consistency until coarsely chopped.

Gradually add in the olive oil until and keep grinding the mixture until the sauce comes together smooth.

TIP: stop the food processor and scrape down the sides with a spatula so that everything mixes well!

In a large pot, bring water to a boil and add in salt and a little bit of olive oil so that the pasta does not stick together.

Cook the pasta until al dente (usually about 8-10 minutes).

Drain the pasta but keep a glass of pasta water for later use.

In a pot, add the previously made pesto sauce to the cooked pasta and combine together gently until the pasta is coated evenly. If the pasta and sauce seem dry, you can add in the left over pasta water a little bit at a time until it reaches the right consistency.

Serve while warm and garnish with fresh basil, grated Parmesan or cherry tomatoes.