Bring a large pot of salted water to a boil. Use about 1 tablespoon of salt for every 4 quarts of water to enhance the pasta's flavor.

Add the spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.

Once cooked, reserve about 1 cup of pasta water, then drain the spaghetti in a colander.

In a food processor, combine the fresh basil leaves, toasted pine nuts, and garlic cloves. Pulse until finely chopped.

With the processor running, slowly drizzle in the extra virgin olive oil until the mixture is well blended and smooth.

Add the grated parmesan cheese, salt, and black pepper. Pulse again until combined. Taste and adjust seasoning if necessary.

In the large pot used for cooking the pasta, combine the drained spaghetti and pesto. Toss well to coat the pasta evenly.

If the pesto is too thick, add reserved pasta water a little at a time until you reach your desired consistency.

Transfer the pesto pasta to a serving bowl. Garnish with shaved or grated parmesan cheese, toasted pine nuts, and a drizzle of extra virgin olive oil.

Serve immediately while hot, and enjoy your delicious homemade pesto pasta!