Wash and pat dry the fresh Genovese basil leaves, ensuring they are clean and free from any excess moisture.

In a dry skillet over medium heat, toast the Mediterranean pine nuts until they turn lightly golden and release a nutty aroma. Stir frequently to prevent burning. Once toasted, set them aside to cool.

Finely grate the block of aged Parmigiano-Reggiano cheese. Ensure it's finely grated for a smooth texture in the pesto.

Peel and roughly chop the purple stripe garlic cloves.

In a food processor or blender, combine the basil leaves, toasted pine nuts, grated Parmigiano-Reggiano cheese, chopped garlic cloves, and Himalayan pink salt.

With the food processor or blender running, gradually pour in the cold-pressed extra virgin olive oil in a steady stream. Blend until the ingredients form a smooth and well-combined paste. Scrape down the sides as needed to ensure even blending.

If the pesto is too thick, you can add a bit more olive oil gradually to reach the desired consistency. Keep blending until it reaches a smooth and creamy texture.

Taste the pesto and adjust seasoning if necessary. You can add more salt or cheese according to your preference.

Cook your favorite pasta according to the package instructions until it reaches the desired tenderness. Drain the cooked pasta, reserving a small amount of pasta water.

In a large mixing bowl, toss the cooked pasta with the prepared pesto until the pasta is evenly coated. If the pesto is too thick, add a little pasta water gradually to help coat the pasta evenly.

Once the pasta is coated with pesto, serve it immediately. You can garnish with additional grated Parmigiano-Reggiano cheese and fresh basil leaves for an extra touch.