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.