Boil 500 grams of pasta (preferably penne or spaghetti) in a large pot of salted water until al dente. Drain and set aside.
In a blender or food processor, combine 2 cups of fresh basil leaves, 3 cloves of garlic, 1/4 cup of pine nuts, 1/2 cup of grated parmesan cheese, and salt to taste. Blend until smooth.
While the blender is running, slowly drizzle in 1/2 cup of olive oil until the pesto sauce reaches a smooth consistency.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the cooked pasta and pesto sauce, tossing to coat the pasta evenly.
Cook for 2-3 minutes, allowing the flavors to meld together. Adjust salt and pepper to taste.
Serve hot, garnished with additional grated parmesan cheese and fresh basil leaves.