This meal is super simple and delicious!
I have basil coming out my ears so Pesto is a great way to use some of it.
I had a little help on this and found a couple secrets to making a creamier sauce.
A big handful of basil leaves
One clove of garlic
Two drops lemon essential oil
Pecorino Ramano (approx. 1/4 cup)
Olive oil (approx. 1/4 cup)
Walnuts (approx. 1/3 cup)
The great thing about pesto is you can’t really go wrong. I don’t measure anything when I make this.
Cook the pasta al dente according to the package. Reserve a cup of the pasta water.
Cut tomatoes in half and saute in olive oil with two cloves of chopped garlic. Add salt, pepper, red peper flakes, dried oregano, add about a 1/4 cup pasta water (you can always add more). Add cooked pasta and pesto and extra fresh chopped basil and a couple tablespoons of butter.
Serve with a sprinkle of grated cheese.