Combine basil, parsley, nuts, and garlic in a blender or food processor.

Puree the ingredients until finely chopped.

Add cheese and slowly drizzle in olive oil while blending.

Continue blending until the mixture is well combined and smooth.

Boil pasta in a large stockpot until al dente.

Drain the pasta thoroughly.

Toss the drained pasta with the prepared pesto sauce.

Serve hot, optionally with additional Parmesan cheese sprinkled on top.