Basil pesto and rosa tomato pasta

Recipe from: 05 May 2011

Ingredients 8
Servings 4
Time 15 mins


  • 3
    cloves garlic
  • 50
    slivered almonds (if you don't want to break the bank with pinenuts)
  • 30
    fresh basil
  • 125
    grated parmesan cheese
  • 125
    good quality extra virgin olive oil
  • freshly milled salt and pepper to taste
  • 500
    pasta of your choice, cooked
  • 250
    ripe baby rosa tomatoes, sliced lengthways


15 mins
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 500 g freshly boiled and drained wholewheat penne and +- 250 g ripe baby tomatoes(cut in half).
Season with more pepper and salt.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey’s blog, click here.


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