Pesto is my very favorite sauce. It's why I grew a dozen basil plants this year. In my mind, homemade basil pesto truly is the taste of summer. Tossed with pasta, sun-ripened tomatoes, and a dash of Parmesan cheese, it's the perfect simple meal I could probably eat for the rest of my life. Without further ado, the recipe:
1. Prepare the pasta according to the package directions, drain, and return to pot.
2. Meanwhile, prepare the pesto. Combine the basil, garlic, and pine nuts in a food processor and process until well-combined. With the processor running, drizzle in olive oil until you reach a nice, smooth consistency. Stir in 1/2 cup of the parmesan cheese.
3. Stir in 1/2 to 3/4 of a cup of the pesto sauce to coat the pasta. Add the cherry tomatoes and toss to combine.
4. Serve with a generous amount of freshly grated parmesan cheese.