Anyone who knows me and has seen me cook knows that I never use an actual recipe more than once without changing it and adding to it after that. I love creative cooking!
The original recipe called for chunks of ham instead of tomato, way less garlic and no balsamic vinegar. Since one of my kids is allergic to pork and another stopped eating beef and pork for about 9 or 10 years, the recipe was altered out of necessity for our family but feel free to add the ham back in if that is your taste preference, it is wonderful with chopped chicken too. I added more garlic and tried balsamic because…. well, the more the better!
1 box/package/basket Cherry or Grape tomatoes – fresh from the garden or produce stand are always best!
Cook pasta according to package directions, drain, rinse with cold water and set aside or refrigerate. If you can’t find Ronzoni Smart Taste pasta, any Penne pasta can be substituted, I just like the Ronzoni best. While the pasta is cooking, lightly toast pine nuts or walnuts in the oven or in a frying pan, set aside to cool.
Using a blender, food processor or hand held emersion mixer, blend Basil, nuts, Parmesan cheese, garlic, olive oil, white wine vinegar and balsamic vinegar until smooth. If you over blend the ingredients, they will begin to thicken and lighten in color, changing the texture of the pesto sauce. Try and not over blend, but this should not change the taste of your sauce if you accidently over do it, stop blending immediately if this happens.
Garnish with a few chopped tomatoes for color, a sprinkle of chopped nuts and a drizzle of Balsamic Glaze.
*Left over sauce is great on pizza, over hot pasta, mixed in with Alfredo sauce for a pesto alfredo, basted on grilled chicken or steak, spread on a flour tortilla with pine nuts, goat cheese and tomatoes for a mini pizza, the possibilities are endless!
Love me some pesto! I swear it's good on everything - except maybe dessert?