Add the Italian parsley, garlic, and Thai chilis to a food processor and pulse/process a few times. Add the pine nuts, parmesan, olive oil, ½ ts salt and ½ ts pepper to the food processor, and process until all ingredients combined and items finely minced.
In the meantime, cook your pasta according to the package directions. Reserve ¼ cup of the pasta water.
Once the pasta is cooked, drain, and then add the parsley pesto. If the pasta is too dry for your liking, add a small amount of the reserved pasta water and stir until the pasta is loosened up a bit for your taste. This is not necessary unless you find the pasta too dry.
Taste, and add salt and pepper if necessary.
For a mild version, leave out the chilis or add fewer as these chilis can be quite spicy! The pesto can be used as an accompaniment to meat, and as a dip or a spread as well.