Ingredients
-
1 bunch fresh basil leaves, picked
-
2 tablespoons pine nuts, toasted
-
2 cloves garlic, chopped
-
2 tablespoons finely grated parmesan cheese
-
1/4 cup extra virgin olive oil
-
500g spiral pasta
-
250g grape tomatoes, or cherry tomatoes
Method
-
1Add the tomatoes and toss to combine. Serve at room temperature.
-
2Place the basil, pine nuts, garlic and cheese into a food processor. Process until well chopped. With the motor running, add the oil in a slow, steady stream. Season with salt and freshly ground black pepper.
-
3Cook pasta in a large pan of boiling water until al dente. Drain into a large colander and rinse under cold running water to cool. Drain well and place into a large bowl. Add the pesto and turn to coat the pasta.
Source: taste.com.au
Discussion about this post