Combine 2 cups of basil leaves and ½ cup of pine nuts in a food processor. Pulse several times until finely chopped.

Add 3 garlic cloves and ½ cup of Parmigiano-Reggiano cheese to the food processor. Pulse again until well combined.

Slowly pour ½ cup of extra virgin olive oil in a steady stream while the food processor is running. Continue to process until the mixture is smooth and well combined. Scrape down the sides of the bowl with a spatula as needed. Add ½ teaspoon of kosher salt and pulse a few more times to combine.

Fill a large pot with water and bring it to a boil. Add 1 tablespoon of kosher salt to the water. Add the spaghetti noodles and cook according to the package instructions until al dente (usually 10-12 minutes). Before draining the noodles, reserve 1 cup of cooking water.

Combine the cooked spaghetti noodles in a large mixing bowl with 1 cup of the Basil Pesto Sauce. Add a small amount of the reserved pasta water to help coat the noodles evenly with the pesto. Start with a few tablespoons and add more as needed until you reach the desired consistency.

Garnish each plate with freshly grated Parmigiano Reggiano cheese, fresh basil leaves, and a sprinkle of crushed red pepper flakes. Drizzle a little extra virgin olive oil on top if desired. Serve immediately while the pasta is warm. ENJOY!