Pesto

One of my favorite dinners in summer is pasta made with pesto and home grown cherry tomatoes. Simple, healthy and full of garden goodness, it is the epitome of the taste of summer. Here is the recipe ( found in Cooking Light magazine years ago) I use:

4 cups fresh basil leaves

2 pine nuts

2 Tablespoons extra virgin olive oil

1/4 teaspoon salt

2 garlic cloves, peeled

1/2 cup grated fresh Parmesan cheese

2 teaspoons butter, softened

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Combine the first five ingredients in a food processor; process until finely minced. Place in large bowl. Stir in grated cheese and softened butter.

 

IMG_5004I cook pasta according to directions, drain and add to the large bowl of pesto. Stir and then add in cherry tomatoes. Serve with sliced, grilled ciabatta bread. So delicious. So quick and easy. Dinner is served.