Start by toasting the pine nuts for that irresistible nutty aroma—place ½ cup pine nuts in a dry skillet over medium heat. Stir frequently for 3-5 minutes until golden and fragrant. Set aside to cool (reserve extra ¼ cup for garnish if desired).

Boil the pasta water generously salted (like the sea!) in a large pot—this seasons the pasta perfectly.

Make the pesto magic—in a food processor or mortar and pestle, add garlic, a pinch of salt, and cooled pine nuts. Pulse or grind into a coarse paste.

Add the basil—toss in the fresh basil leaves and pulse gently (or grind in circular motions) until it forms a bright green paste—don’t over-process to keep the texture lively!

Drizzle in the goodness—slowly pour in the olive oil while pulsing, creating a smooth, glossy pesto.

Cheese time—stir in the grated Parmesan and Pecorino until creamy and well combined. Taste and adjust salt—cheese adds plenty of savoriness!

Cook the pasta al dente according to package instructions—about 8-10 minutes.

Reserve the liquid gold—before draining, scoop out 1 cup of starchy pasta water.

Combine everything—drain pasta and toss in a large bowl with the pesto off the heat. Add pasta water gradually (start with ½ cup) to create a silky sauce that clings beautifully.

Finish with flair—top with extra toasted pine nuts, a sprinkle of Parmesan, and fresh basil leaves. Serve immediately and savor every herby, nutty bite!