*These are not "exact" recipes, but "inspired" by these episodes
1/8 cup of pine nuts, slightly toasted
1 cup of olive oil
2 cloves of garlic, lightly roasted in 1 Tbs of olive oil
2 cups of fresh basil leaves
1/4-1/2 cup of grated parmesan cheese
1 tsp of salt
1 tsp of black pepper
1 pound of spaghetti, cooked al dente with 1/2 cup of reserved starch water
Prepare the pesto by toasting the pine nuts. Put the pine nuts in a pan (no oil) and heat over medium heat for 2-4 minutes or until it turns slightly brown on one or both sides. Remove pine nuts and place in a food processor. In the same pan, heat 1 Tbs of Olive Oil and add the garlic cloves and saute until garlic turns golden brown. Add oil and garlic to the food processor. Add the basil eave and parmesan cheese, salt and pepper to the food processor. Pour in the rest of the olive oil and pulse until it creates a paste. Scoop out the pesto and place in a container. Set aside until pasta is cooked.
Boil water and cook pasta according to instructions. When cooked, reserve some of the starchy water. Drain pasta and return to the hot pot. Immediately add the pesto to the pasta and mix together. Add a little starchy water 1-2 teaspoons at a time until the desired consistency. To serve, add a little more parmesan cheese on top before serving.