Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. While waiting, toast pine nuts in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-4 minutes. Remove from heat and set aside.
Add your pasta to the boiling water and cook until just al dente, about 8-10 minutes. Drain, reserving a small cup of pasta water to help loosen the sauce later.
In your blender or food processor, combine the basil leaves, garlic cloves, toasted pine nuts, lemon zest and juice, olive oil, and a pinch of salt. Blend until the mixture is smooth and vibrant green, scraping down the sides as needed. Taste and adjust seasoning if necessary.
Transfer the cooked pasta to a large mixing bowl. Pour the freshly blended pesto over the hot pasta, tossing gently to coat evenly. If the sauce feels too thick, stir in a splash of the reserved pasta water until silky and smooth.
Finish by drizzling a little extra olive oil over the pasta, squeezing in a bit more lemon juice if desired, and adding a pinch of flaky sea salt. Toss again to combine all flavors.
Serve the pesto pasta warm, garnished with a few fresh basil leaves and an extra drizzle of olive oil for shine. Enjoy the vibrant color and rich, nutty aroma that make this dish a mindful, satisfying meal.
