Boil water for the pasta and cook it according to package directions. Remember to save 1 cup of the water before draining the pasta. Place the pasta back in the pot and set aside.
In a food processsor combine all of the ingredients, except the pasta and pasta water. Pulse until completely smooth. You should have a thick but smooth sauce - add additional olive oil by the tbsp if necessary
To the pasta, add about 1/2 cup of the pesto, and about 1/4 cup of pasta water. Mix well and add more pasta water as necessary to get a creamy consistency.
Enjoy right away, or store refrigerated for a few days. Leftover pesto can be spread inside sandwiches, grilled cheese, quesadillas, stirred into soups, hummus, yogurt etc. It also is great to add into scrambled eggs and other pasta dishes! Additionally, you can freeze it to use later.
