1/4 cup pine nuts
2 packed cups basil leaves
2 cloves garlic
1/2 cup olive oil
1/2 cup grated parmesan cheese
Salt and ground pepper
Preheat oven to 325°F.
To make the Pesto, spread the pine nuts in a single layer on a small rimmed cookie sheet and toast them in the oven, stirring occasionally, until fragrant and lightly browned, 5-8 minutes. ( watch them carefully so that they don’t burn!) Remove from the oven and let cool completely.
In a food processor or blender, combine the basil, garlic, and pine nuts. Pulse until the mixture is finely and evenly minced. Scraping down the sides of the bowl or jar with a rubber spatula as needed. With the machine running, slowly drizzle in the olive oil. Once you have added all the oil, continue to process until the pesto is as smooth as can be. Transfer the pesto to a large serving bowl and stir in the parmesan cheese. Taste and add as much salt and pepper as you like. Serve over hot noodles.