There is nothing quite like homemade basil pesto, if you haven’t tried it yet you really don’t know what you’re missing. And if you are lucky enough to grow your own vegetables and herbs then this recipe is perfect for you. It is the easiest thing to make and lasts for months in the fridge. Well it can do, it just doesn’t seem to last any time at all in my fridge! It’s such a versatile sauce that there are lots of ways to use it and we can’t help to use it on nearly everything. Pesto mayo is a favorite, I use pesto on our homemade pizzas and then there is this pesto spaghetti dish.
This pesto pasta dish is a big hit in our house and for me it’s like summer on a plate. Those warm juicy cherry tomatoes that burst when you bite them are something else. Perfect for a family meat free lunch or dinner for the kids. You can easily double up the spaghetti, feta and cherry tomatoes to feed more. It’s ready in 20 minutes and as a little pesto goes a long way you’ll have lots left over for many more dishes.
For the Pesto:
1 large bunch of Basil
50g Parmesan cheese*, grated
50g Pine nuts
150ml Extra Virgin Olive Oil, plus extra to cover the pesto for storage
2 Cloves of Garlic, minced
Pinch of Sea Salt
150g Whole Wheat Spaghetti
50g Feta Cheese
250g Cherry Tomatoes on the Vine
1 Clove of Garlic
1 tsp Extra Virgin Olive Oil
Black Pepper, freshly crushed
*or you can use a vegetarian alternative
- First off make the pesto:
- Lightly toast the pine nuts over a medium heat, this should only take a couple of minutes
- Place all the dry ingredients for the pesto into a food processor and blend
- Slowly add the olive oil while the food processor is still going
- Blend for a few minutes to get a smooth pesto, then pour it into an air tight container.
- When you are ready to store your pesto, pour a little olive oil over the top and refrigerate.
When you have finished making the pesto start cooking your pasta. While the spaghetti is cooking heat a teaspoon of olive oil in a large saute pan, add the garlic and tomatoes and cook slowly over a medium heat, tossing the tomatoes every few minutes. When they are almost ready to burst take them off the heat.
When the pasta is cooked add 2-3 tbs of your pesto and stir it through so that all the spaghetti is coated in pesto. Tip the spaghetti into a serving bowl, add the tomatoes and crumble the feta over it. Finish with some freshly ground pepper.