Place a frying pan over a medium high heat and dry fry (no oil) the pine nuts until they turn lightly golden brown. Remove and put to one side.
18 g pine nuts
Add the basil, parmesan, garlic, salt, pepper and the fried pine nuts into a food processor and blend it until everything is finely chopped.
60 g basil, 60 g parmesan, 1 clove garlic, ½ tsp salt, ¼ tsp black pepper
With the processor running, slowly pour the olive oil into the bowl until the pesto is the required consistency.
Extra virgin olive oil.
When happy with the consistency, pour from the processor bowl into an airtight container until required.
Place a large pan of salted water over a high heat and bring to a boil.
400 g fusilli, 2 ½ tsp salt
Add the required pasta and cook per the packet instructions.
Place a mug in the sink and when the pasta is cooked, drain over the mug to capture a little starch water. May sound strange but it works.
Transfer the pasta to a large serving bowl and add the pesto a little at a time See Notes below. Toss the pasta and pesto together and if needed add a little of the pasta water to thin it down and make it look lovely and shiny.
Taste and adjust seasoning if required.
When happy serve in warmed bowls with a grating of fresh parmesan and a few sliced tomatoes.
parmesan
Notes
As a guideline, the consistency of the pesto implies its use. The smooth the pesto, the more likely it will be mixed with pasta or added to risottos etc.. Thicker pesto is more for dipping, potato salad etc.