Fresh basil gets blitzed with pine nuts, bright lemon juice, and garlic-infused olive oil until it turns into a vibrant, coarse-pesto green that clings to every strand of pasta. A splash of reserved starchy pasta water loosens the sauce just enough to coat the noodles evenly, so you get that glossy, restaurant-style finish without any heaviness. Tossed together in one bowl and finished with extra basil leaves, this comes together fast enough for a weeknight but tastes like something you'd order out. The pine nuts add a toasty crunch that balances all that bright, herby flavor perfectly. It's a simple, produce-forward plate that fits easily into a plant-based rotation, and it's just as good the next day tossed cold or reheated with a little extra water to bring the sauce back to life.
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Bring a large pot of well-salted water to a boil. Add the gluten free pasta and cook according to the package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out 1/4 cup of the starchy cooking water and set it aside. Drain the pasta in a colander.
While the pasta cooks, combine the basil, pine nuts, Parmesan, lemon juice, salt, and black pepper in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and uniform.
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