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Parve
Easy
6-8 Servings
Allergens 
40 Minutes
Diets
Anyone who has my book Spice it Right knows that I am a big fan of pesto, using it whenever I can. I always keep some in the freezer, so this salad takes only moments to throw together.
2 and 1/2 cups basil leaves, cleaned
4 tablespoons pine nuts
2 garlic cloves, minced
3/4 teaspoon Manischewitz Kosher Salt
1/2 teaspoon freshly ground black pepper
1/3 cup grated Parmesan cheese (optional)
1/2 cup Gefen Extra-Virgin Olive Oil
1 (1-pound/500-gram) package dry fusilli pasta
1 pint cherry tomatoes, quartered
1/2 cup toasted pine nuts
In a food processor, blend the basil leaves, pine nuts, garlic, Parmesan cheese (if using), salt and pepper. After about 10 seconds – while the machine is still in motion – stream in the olive oil very slowly. Continue to mix until well blended.
Cook the pasta according to package directions. Drain and toss with pesto.
Add the tomatoes and pine nuts and toss again.
Serve at room temperature.
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