Basil Pesto

Place rack in center of oven; preheat oven to 350°. Toast ½ cup pine nuts on a rimmed baking sheet, tossing once halfway through, until golden brown, 5–7 minutes. Transfer to the bowl of a food processor and let cool.

Add 3 oz. Parmesan and 2 garlic cloves, finely grated, and pulse until finely ground, about 1 minute. Add 6 cups fresh basil leaves and place the top back on. With the processor running, add ¾ cup extra-virgin olive oil in a slow and steady stream until pesto is mostly smooth with just a few flecks of green, stopping halfway through to scrape down the sides of the bowl if necessary, about 1 minute. Season with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Do Ahead: Pesto can be made 1 day ahead and refrigerated or frozen for up to 3 months. Top with ½" extra-virgin olive oil to help prevent browning caused by oxidation. Store covered in an airtight container and chill; or freeze pesto in small portions and thaw out only what you need.

If making Pesto Pasta: Cook 12 oz. dried long pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

Place pesto and 2 Tbsp. unsalted butter, cut into 4 pieces, in a large bowl. Add cooked pasta and ¼ cup pasta cooking liquid. Using tongs, toss vigorously, adding more pasta water if needed, until pasta is glossy and well coated with pesto sauce. Season with salt.

Divide pasta among bowls. Top with finely grated Parmesan.