Tomato Basil Pesto
Today was a beautiful spring day that I just couldn’t spend in the kitchen so this is a really quick meal that is healthy, tastes great and requires minimal dishes.
Tomato Basil Pesto
| 1 cup cherry tomatoes halved1 cup basil leaves2 garlic cloves, peeled
1 teaspoon salt 1 teaspoon red pepper flakes (more or less to your liking) |
1/2 cup toasted almonds1 cup grated Parmesan cheese3 oz olive oil
1 lb pasta – fettuccini is a good choice |
Procedure
| 1 Place all ingredients except olive oil in the bowl of the food processor with the blade and pulse until all well mixed. Slowly add olive oil through the top while processing.
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| 2 Cook your favorite pasta according to the package directions. Drain, then put the pasta back in the pot and add the pesto sauce to the hot pasta. That’s it! | |
Servings: 8
