What I'm cooking and eating

Wednesday, 16 February 2011

Cherry tomato and pesto sauce

This is so quick and easy; serve with pasta. I pour it over Lidl's tortellini for a quick and cheap supper.

1 punnet cherry tomatoes
1-2 cloves garlic
1 tbs pine nuts
As much fresh basil as you like
About 60 g Parmesan
1 tbs olive oil
1 tbs Balsamic vinegar
Salt and pepper to taste

Put the oil in a saucepan and gently toast the pine nuts until they begin to brown. Remove them with a slotted spoon, and add the crushed garlic, the tomatoes which you have pierced with a knife as you put them in, and the balsamic vinegar. Cover and cook for about 5 minutes until the juices run and the tomatoes look cooked - give the pan a little shake from time to time and don't have the flame too high. Now mash the tomatoes with a potato masher (sounds weird, but it works!) until they are all juice and not much substance (you could use a blender, but no need). Add the pine nuts, chopped basil and grated Parmesan, and just heat through again gently until the cheese melts.

MUST get back into keeping my food diary!