Bring a large pot of salted water to a rolling boil. Add your gluten-free pasta and cook according to the package directions. Start checking for doneness a couple of minutes before the suggested time. Reserve 1/2 cup of pasta water and drain the rest when the pasta is tender but still has slight resistance.

Heat pine nuts (or your nut of choice) in a dry pan over medium heat for 2-3 minutes until golden. Stir constantly and remove them as soon as they start to color and release their aroma. Set aside.

In a food processor, combine the toasted pine nuts, grated Parmesan cheese, garlic, and salt. Pulse until finely ground. Add fresh basil and garlic cloves, then, with the processor running, slowly drizzle in the olive oil. Scrape down the sides and blend until the pesto is smooth. Add lemon juice, if desired.

Transfer the cooked pasta to a large mixing bowl while it's still warm. Add 2 tablespoons of reserved pasta water to the pesto sauce to achieve a smoother consistency. Gently toss the pasta with the pesto sauce, ensuring all noodles are coated evenly.

Serve the pesto pasta immediately while still warm. Optionally, add a few halved cherry tomatoes, fresh mozzarella pearls, or a sprinkle of red pepper flakes for extra flavor. Enjoy!