Tomato and Basil Pesto Pasta Recipe

Published: August 19, 2009

Pesto is very simple to make, if you have a food processor. I like to freeze it in an ice cube tray and then store in a ziploc bag. Pesto makes an excellent and quick pasta sauce!

For a quick dinner, cook your favorite pasta and add whatever protein you like— cooked chicken, pasta, sausage…

I like to use fresh mozarella and cherry tomatoes to make my version of Marguerita pasta, because we love Marguerita pizza.

Ingredients

To make homemade basil pesto:
2	cups fresh basil leaves, packed
½	cup freshly grated Parmesan-Reggiano or Romano cheese
½	cup extra virgin olive oil
⅓	cup pine nuts or walnuts
3	medium sized garlic cloves, minced
	Salt and freshly ground black pepper to taste
	Special equipment needed: A food processor

Directions

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.