Put the basil, oil, pine nuts, garlic, and salt in a food processor and pulse until coarsely chopped. Fresh from the food processor, pestos are usually too thick to coat pastas you'll just end up with mounds of the sauce amid a lot of undressed noodles. Next, you’re going to blend your ingredients. The secret to making pesto into a great pasta dressing is to get the sauce to the right consistency. Just remember: you need a lot of it, and it should be fresh and crisp, not wilted or soggy. Each variety will impart its unique flavor to a pesto, so be adventurous, and try whatever type appeals to you. Use enough pesto the star of this recipe is really the pesto, it’s what brings the flavor and makes it really delicious. Taste for salt (add more if needed) and serve hot, cold or at room temperature.
Lots of basil varieties are available, some sweeter, some spicier, and in fact basil is an important ingredient in the cooking of southeast Asia, especially in curries. Check the sauce: Add about ¼ cup of the reserved pasta water, stir well.Add more if needed. Be sure to add your oil slowly, so that the sauce fully emulsifies - that is, all the ingredients bind together, creating a thick, uniform consistency. The most basic, most traditional pesto is this basil-based one that was invented in Genoa, in northern Italy it's bright green and wonderfully aromatic.
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