Ingredients
2 cloves garlic
50g grated parmesan
50g roasted pine nuts
salt and freshly ground black pepper
100g basil leaves
extra virgin olive oil
400g pasta, the kids’ favourite shapes,
bowties, fusilli a
50ml olive oil
50ml white balsamic vinegar
220g bambini bocconcini
1 punnet cherry tomatoes
20 large kalamata olives, cut into slivers
extra basil leaves
Method
- Peel and chop the garlic
- Place into the bowl
of a food processor with the parmesan, pine nuts, salt and pepper
- Process until puréed
- Add a little olive oil to help it blend
- Add the basil leaves and process, while drizzling in
some olive oil, until the mix is a rough paste
- Check seasoning, cover with a thin layer
of oil and set aside
- Cook the pasta until aldente, drain, toss in the olive oil and vinegar and allow to cool
- Add the bocconcini, tomatoes and olives and dress with the pesto
- Toss and serve with a few basil leaves on top
Serves Serves 8 - 10 as part of a barbecue selection