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


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


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.

Follow @Bitsofcarey


Read more on: boil  |  recipe  |  pasta  |  pesto


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