How to make
The pine nuts are lightly toasted in a dry pan over a moderate heat. They are set aside until they are used.
Cook the spaghetti in salted water, according to package directions. They are strained. Set them aside until the pesto is ready.
Add the basil leaves, which have been cleaned and dried from the water, the diced parmesan, garlic, pine nuts, lemon juice, salt to taste, and blend one or two times in a blender.
Add the olive oil in a stream while whisking slowly or blending in the blender/food processor. The mixture should not turn into a fine paste, but should be of a coarser consistency.
Remove it from the blender and add it to the cooked spaghetti, mix very well and add the halved tomatoes. Sprinkle grated parmesan on top.
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This recipe is simple and quick for a summer dinner for 4 people. When I prepare it, I put the pesto in a bowl and everyone creates a portion for themselves, as much pesto as they want. I also put a bowl of grated parmesan on the table, on top for sprinkling - the amount is also optional.
In the basic recipe, the pine nuts are not toasted, but I prefer to lightly toast them over a fire to bring out their flavor.
Cherry tomatoes are wonderful, as little red balls, but they will be even better if they are roasted in the oven, drizzled with olive oil at 360°F (180°C) for a few minutes.
The spaghetti with pesto and tomatoes are very tasty.
