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1
Using a large chef's knife (or a pestle and mortar if you have one), chop up the pine nuts into small bits (about 1/4 to 1/3 of their original size). Don't worry if you missed out a few.
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2
Boil some water in a large saucepan and throw in the bay leaves, a teaspoon of salt, pepper to taste, olive oil to taste and the tomatoes. When the water begins to boil, throw the pasta in and cook al dente (about 1.5min less than the indication on the packaging).
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3
Meanwhile, peel and chop the garlic and separate the stems of the basil from the leaves. Mix the garlic, pine nuts, basil (both stems and leaves), a teaspoon of salt and about 1/4 cup of olive oil in a container/jar/measuring cylinder and mash (or blend if you have nothing to mash with) until you have a thick green paste. Make sure to scoop all of the paste to the bottom of the container/jar and cover with the rest of the olive oil, so that all the paste is submerged. Set aside until the pasta is done.
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4
Drain the pasta when it is cooked, but do not throw away the water with the bay leaves and tomatoes - set that aside. You now have a wonderful stock to use in other recipes OR as a suitable beverage to accompany your pasta (drink shots of it between mouthfuls).
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5
Toss the pesto paste into the pasta and mix well using a fork and a spoon, or two forks, whatever floats your boat really. Enjoy!
