Recipe for 4Ingredients
Pesto:
3 cups fresh basil (loosely packed in the cup)
3 garlic cloves, chopped
1 tablespoon lemon juice
1/2 teaspoon salt
1/3 teaspoon black pepper, powder
1/2 cup pine nuts
1/2 cup olive oil
1/2 cup grated Parmesan
Salad:
500gr gemelli or other short pasta
2 cups cherry or grape tomatoes, halved
Preparation:
First we prepare pesto. In a food processor puree basil, garlic, lemon juice, salt, pepper and pine nuts until smooth. With motor running, add olive oil and process until a thick paste forms. Add Parmesan and keep processing for some more seconds. Cover and refrigerate for one hour.
Meanwhile prepare pasta according to package directions until al dente. Drain and run under cold water to cool down and place them in a large salad bowl. Add the pesto dressing and toss to coat. Top the pasta with tomatoes. Cover and refrigerate to serve chilled.
Enjoy!
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