Pesto Pasta with Cherry Tomatoes

To make homemade pesto for your pasta, blend 1 cup of fresh basil leaves, 0.5 cup of grated Parmesan cheese, 0.33 cup of pine nuts, and 2 cloves of garlic in a food processor. Gradually add 0.5 cup of olive oil until the mixture is smooth. Season with salt and pepper to taste.

You can use various types of pasta for this dish, including fusilli, penne, or any pasta of your choice. Just make sure to cook it according to the package instructions for the best texture.

Yes! To make this pesto pasta vegan, simply substitute the Parmesan cheese with a vegan cheese alternative or nutritional yeast. You can also use sunflower seeds instead of pine nuts for a nut-free option.

Store any leftover pesto pasta in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pan over low heat, adding a splash of olive oil or water to loosen the sauce if necessary.

Pesto pasta pairs wonderfully with a side salad, grilled vegetables, or garlic bread. You can also add protein like grilled chicken, shrimp, or chickpeas to make it a more filling meal.