Home-made pesto sauce and the making of a pasta plate using this home-made sauce

I have the tendency during the months of fertility of a certain vegetable, to make my provisions for the months to come; like an ant! So, in the past summer, I decided to make some pesto sauce which I saved in the fridge to use throughout winter. It is very easy to make and really tasty. Just remember that once you use the jar, you should cover the remaining sauce with 1 tbsp of olive oil, as a natural preservative.

Ingredients for two small jars of pesto sauce: 1 big bunch of broad-leaved basil, 170gr of olive oil (put half garlic olive oil, if available), 70gr parmesan, 70gr pine nuts, 1 pinch of salt

You put all your ingredients together in the blender and mix them. Then you place the sauce in sterilized jars and keep them in the fridge. So simple!

To make one pasta plate you need the following ingredients: 1 tbsp of olive oil (I put garlic olive oil), 6 cherry tomatoes cut in half, salt and pepper to taste, 50gr of mozzarella buffalo cut in small pieces, 10 pine nuts, 1tbsp of pesto sauce (quantity is totally dependent on your tastes) and the pasta of your preference. Save some water from the boiled pasta

In a deep pan, I put the olive oil, the cherry tomatoes, the pine nuts, salt and pepper, the mozzarella, the pesto sauce (quantity is totally dependent on your taste) and the pasta. If necessary, put some water from the boiled pasta. I let this mixture simmer for about 7 minutes. If desirable you may add grated parmesan and a few basil leaves.

Enjoy!