While the pasta is cooking, add all the pesto ingredients into a food processor and blend until smooth.
Then, heat a medium-sized pan over medium heat and drizzle a little olive oil.
When the oil is hot, saute the garlic for 2 minutes or until softened.
Next, add the cherry tomatoes, season with salt and pepper, and saute for 3 minutes. Stir often to prevent burning.
When the pasta is ready, drain the pasta and add it to the pan.
Then add the pesto and combine everything. Serve garnished with basil leaves.
Notes
Use your favorite type of pasta:We've used spaghetti to make this dish but feel free to use your favorite one. Fusilli and farfalle work great too.Don't overcook the pasta:Good pasta is cooked to al dente! Keep an eye on it, and don't let it get too soft.Freeze leftover pesto for other dishes:This homemade pesto freezes very well, and it is great to make different dishes. Freeze in ice cube trays and use small portions every time you need them. Add more ingredients to your pasta:As we've said before, this recipe works as a base for a more elaborated pasta dish. Add new ingredients or substitute the tomatoes with another vegetable.Make this recipe vegan: Make this recipe vegan by replacing parmesan cheese with vegan parmesan cheese.