Pesto Pasta

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   If desired, you can roast the garlic before crushing by placing a small amount of olive oil on a piece of foil with the garlic and baking at 425 for 10 - 15 minutes. Cook pasta according to package directions. In a food processor or blender place the basil, tomato and garlic. It blends easier if you put half the tomato in first and then the garlic and basil. Put the second half of tomato in last. Add a pinch of salt and some fresh pepper and blend. Add olive oil to blender one tablespoon at a time until pesto sauce is smooth in consistency, not more than six tablespoons. Add salt and pepper to taste. Pour pesto sauce and 1/4 c. grated cheese to drained pasta and toss. Top individual servings with additional grated cheese. Serve with warm French bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.