The first time I realized how simple it was to make pesto from scratch, was a year and a half ago. I was a junior in college, babysitting a family with three children. The girl, who was ten years old, opened the freezer one night to make dinner and revealed to me her parent's stash of frozen pesto. When I say stash, I mean there were tons of jars full of the frozen green sauce. I have to admit, I was pretty embarrassed when she explained to me that all it really took was basil, olive oil, walnuts and cheese. I was mad I had gone over halfway through college without knowing this simple and cheap recipe!
Pesto Pasta with Cherry Tomatoes
- 2 cups packed fresh basil
- 1/3 cup Parmesan cheese
- 3 cloves garlic, chopped
- 1/2 cup olive oil
- 1/4 cup walnuts, chopped
- 1/2 cup cherry tomatoes, halved
- 3 cups of penne pasta, cooked al dente
- salt and pepper to taste
Combine basil, cheese, garlic, olive oil, and walnuts in a food processor (I used my trusty Magic Bullet) and blend. While pasta is cooking, heat one teaspoon of olive oil in a pan and sauté tomatoes. After pasta is done, add to pan and toss in pesto sauce. Serve immediately.