Bring a pot of well-salted water to a boil. Blanch the basilic 2 minutes and remove to an ice-water to cool. Remove after 1 minute and drain well.
Toast the pine nuts in a dry skillet over medium-high heat just until fragrant and golden brown.
In a blender or food processor, blend the basil, pine nuts, and oil.
Place in a container and refrigerate24 hours.
Cook the Kamut pasta al dente, toss with the pesto to coat and serve immediately with Parmesan cheese.
500gr Kamut pasta
5 bunches basil
70gr pine nuts
300gr extra-virgin olive oil
100gr grated Parmesan cheese