Spaghetti with Pesto

For the pesto, toast the pine nuts in a dry pan until golden brown. Remove from the pan and let cool.

Rinse and dry the basil. Remove the basil from the stems.

Peel and coarsely chop the garlic. Grate the parmesan cheese.

Add the basil, garlic, pine nuts, and cheese to a blender with a little olive oil. Process, and add enough oil to reach your desired consistency. Season to taste with salt. The pesto should taste strongly of all the ingredients. 

Cook the spaghetti acording to the package directions in boiling salted water with the olive oil until al dente. Drain and mix in a bowl with the pesto. Toss until thoroughly combined.