Say that 5 times fast! This is a favorite at our house and I have had to double the recipe because everyone in our family of 7 wants seconds and left-overs for lunch the next day. I hope you enjoy it as much as we do.
Ingredients:
- 3 cloves garlic
- 1/3 cup pine nuts
- 1/2 cup Parmesan cheese, grated
- 1 cup fresh basil leaves
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/3 cup olive oil
- 1 red pepper, roasted
- 1-2 cups of grape tomatoes, halved
- 1 lb pasta of your choice (I usually use penne)
Directions:
- Cut pepper in half and remove seeds and stem. Lay on a baking sheet lined with parchment paper. Put on top rack of oven and set to broil. Keep an eye on it and when the top of the pepper is black, take it out and let it cool.
- Set a large pot of water on the stove to boil.
- Add garlic pine nuts, and Parmesan cheese to food processor and process until smooth. Add basil leaves, salt, and pepper and process. You may need to stop processing a few times and use a spatula to scrape down sides.
- While food processor is going, slowly add olive oil until the pesto is smooth and slightly on the oily side. Taste and add more salt and pepper to desired saltiness.
- Add pasta to boiling water and cook according to directions.
- Once the peppers are cool, peel off the black outer layer and discard. Add the roasted red pepper to food processor and blend until smooth. Taste again for saltiness.
- Drain pasta and add pesto. Stir until well combined. Add tomatoes and gently fold in.
- Serve and enjoy!