Penne with homemade basil pesto and ripe tomatoes

Hot wholewheat pasta tossed with freshly made basil pesto and ripe Rosa tomatoes.
 
penne with basil and tomatoes

Recipe from: 16 January 2013
Preparation time: 10 min
Cooking time: 10 min
 
 

Ingredients

 
  • 3
    cloves garlic
  • 50
    g
    slivered almonds
  • 30
    g
    fresh basil
  • 125
    ml
    grated Parmesan cheese
  • 125
    ml
    good quality Extra virgin olive oil
  • freshly milled salt and pepper to taste
Servings: Change Serving
 
 

Method

 
Place the garlic and nuts into the blender and pulse until fine. Add the basil and cheese and pulse a few times.

Slowly add the olive oil while blending until you have reached the consistency that you desire.

Season well with salt and pepper.

To serve: Combine with 500g freshly boiled and drained wholewheat penne and +- 250g ripe baby tomatoes (cut in half).

Season with more pepper and salt.

Reprinted with permission of Bits of Carey. To see more recipes, click here.


 

Read more on: boil  |  recipe  |  pasta  |  pesto
 

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Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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