The how to:
Heat up a small skillet and lightly toast the pine nuts, almonds, or walnuts on low heat (3-5 minutes). Set aside to cool.
Grab your food processor and add basil leaves, toasted nuts (cooled), and garlic. Process until finely minced (but don't overdo it!). With the machine running slowly, add in the olive oil and lemon and lemon zest until the mixture is nice and smooth. Add the parmesan cheese and process briefly to mix it all together.
Cook the Chef's Kiss Pasta in a large pot of boiling salted water (5-7 mins), stir immediately and expect a bit of foam. Drain the pasta but reserve around ½ cup of the pasta cooking liquid. Mix the pesto with the pasta and add a bit of the cooking liquid until desired texture is reached. Garnish with some freshly chopped basil and serve!