In a heavy-bottomed sauce pan add the butter and melt over medium heat until just browned. Butter will melt, foam, and froth, and then begin to brown along the bottom. Whisk the browned bits off of the bottom of the pan and set aside.
Bring a large pot of salted water to a boil.
Meanwhile, finely chop the basil and add it to a medium size bowl. Chop the pine nuts and finely mince or grate the garlic, add them to the bowl with the basil. Add the parmesan, olive oil and cooled brown butter (make sure to get all the brown bits out of the pan). Using a fork mix well and then sort of mash all the ingredients together with the fork. If desired add more olive oil until your desired consistency is reached.
Boil the pasta according to package directions. Drain and immediately toss the hot pasta with the pesto. Serve hot or at room temp (I am all about hot pasta though!) with fresh cracked black pepper and a pinch of crushed red pepper.
*The Chunk Basil Pesto was inspired by this amazing book: [Sweet Paul Eat and Make | http://www.amazon.com/Sweet-Paul-Eat-Make-Charming/dp/0544133331/ref=sr_1_1?s=books&ie=UTF8&qid=1399505444&sr=1-1&keywords=sweet+paul]