Ingredients

• Leaves from 2 bunches fresh basil
• 2 tablespoons pine nuts, untoasted
• 1 garlic clove
• 1/2 cup extra-virgin olive oil
• 1/2 cup freshly grated Parmigiano-Reggiano
• Salt and freshly ground black pepper
• 1 pound bow tie pasta
• 1 pint cherry tomatoes, sliced in half

Instructions

1. Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.

2. Cook the pasta in the boiling, salted water until al dente, 10 to 12 minutes. Drain and transfer to a large bowl.

3. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.

4. Garnish with basil and cherry tomatoes.

Tip

Perfect Pesto