Ingredients:

  • 2 cups fresh basil leaves
  • ½ cup grated Parmesan cheese
  • ⅓ cup pine nuts
  • 2 cloves garlic, minced
  • ½ cup olive oil
  • Salt to taste
  • 12 ounces eyeball-shaped pasta
  • Water for boiling
  • Salt for pasta water
  • Cherry tomatoes, halved (optional)
  • Black olives (optional)

Instructions:

  1. In a food processor, combine basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
  2. With the motor running, slowly add olive oil until a smooth paste forms. Season with salt to taste.
  3. Bring a large pot of salted water to a boil. Add eyeball-shaped pasta and cook according to package instructions until al dente.
  4. Reserve ½ cup of pasta water, then drain the pasta.
  5. In the pot, return the drained pasta and add the prepared pesto. Toss well to coat, adding reserved pasta water a little at a time for desired consistency.
  6. Serve in a large bowl