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In a food processor: Cut parmesan into smaller chunks and grind until powdery. Scrape cheese into a bowl and set aside.
Add garlic to the empty food processor bowl and pulse until roughly chopped. Add pine nuts and pulse until chopped very small.
Add salt, black pepper, and basil leaves, and run the machine until basil leaves are finely chopped.
With the machine running, drizzle in olive oil. Add ¼ cup parmesan and pulse a couple of times to mix. Adjust salt to taste.
By hand: Grate cheese on a box grater. Finely chop garlic and pine nuts together. Add basil leaves and continue to chop until minced.
Scrape into a large bowl, add salt and pepper, and drizzle in olive oil, stirring. Add cheese and stir to combine.
To assemble: Bring a large pot of well-salted water to a boil. Add pasta and cook until al dente. Drain and transfer to a large bowl.
Add half of the pesto sauce and stir to coat, then add more until the pasta is as sauced as you like. Finish with extra parmesan.