1 lb. linguine
1 cup fresh basil (rinsed and patted dry) *pack the basil in the cup
1/4 cup grated parmesan cheese
1 clove of garlic
1/2 cup pignoli nuts
1/4 cup olive oil
1 cup cherry tomatoes (cut in halves)
1. In a food processor, put basil, parmesan cheese, garlic, pignoli nuts and olive oil. Beat until smooth and creamy. Add a drop more of olive oil, if needed.
2. Boil linguine to desired taste. Drain well.
3. Put linguine in a big bowl. Pour pesto on top. Mix well.
4. Add cherry tomatoes with a sprinkle of parmesan cheese. Mix again and stir.