We made a wonderful pesto dinner. Cherry tomatoes from the garden, pesto made with our own basil. Delicious. And pretty. Don’t you think?
Summer Pesto Pasta
1 lb Farfalle pasta
Large handful of cherry tomatoes, halved.
Parmesan for sprinkling
Pesto: 6 cups basil, 1 cup parmesan, 1 cup olive oil, 2/3 cup pine nuts (toasted), 3 or 4 garlic gloves, minced. Use a cuisinart to blend the basil, parmesan, pine nuts and garlic. Slowly add the olive oil to that and blend until smooth.
We had fresh corn on the cob with the pasta. The sweetness of the corn paired really well with the pesto. Yum.