Perfect Pesto Pasta

Toast 100g pine nuts in a dry pan over medium heat for 3–4 minutes until golden, stirring constantly.

Blend 1200g fresh basil leaves, 2g garlic, toasted pine nuts, 138g olive oil, and 5g salt until smooth.

Bring a large pot of salted water to boil and cook 340g long pasta until al dente, 1–2 minutes before package time.