Prepare Ingredients: Rinse fresh basil leaves and celery stalks under cool water, then pat them dry. If necessary, chop the celery into small pieces to ensure everything blends nicely.

Toast Pine Nuts: In a skillet over medium heat, lightly toast the pine nuts for about 4-5 minutes, stirring often until they're golden brown and aromatic.

Blend Pesto: In a food processor, add the toasted pine nuts, basil leaves, minced garlic cloves, and grated Parmesan cheese. Pulse until everything is finely chopped and well combined.

Add Olive Oil: While the processor runs, slowly pour in the extra virgin olive oil to create a smooth and creamy pesto.

Cook Pasta: Bring a large pot of salted water to a boil, then add your choice of pasta. Cook according to package instructions until al dente.

Combine: In a mixing bowl, toss the hot pasta with the pesto until well coated. If the mixture is too thick, gradually add reserved pasta water one tablespoon at a time until you reach your desired consistency.