Blitz the basil and pine nuts together.
Add garlic and parmesan. Blitz again.
Slowly add the olive oil. This helps the pesto emulsify, otherwise, it will separate.
Taste and add seasoning accordingly. Stir.
Add pasta to salted boiling water. Cook till al dente. Drain.
Stir pesto into the pasta.
Note: If keeping pesto for later, cover in an airtight container. This keeps the pesto fresh and prevents it from losing that lovely green colour.