Put the basil, garlic, and nuts in a food processor or blender and blend until finely chopped. Add the oil and process until smooth. If the mixture is too thick (this is not a sauce that flows; it is more of a paste), thin it out with a little more olive oil. Salt to taste. Refrigerate or freeze any unused sauce.

Cook the pasta in a very large pot of boiling water, until just tender, 8 - 10 minutes depending on the size of the pasta used. Drain and toss with the pesto sauce. Garnish with parmesan cheese.