Use this recipe for caprese pasta salad to make use of fresh basil and fresh cherry tomatoes. I like to marinate my tomatoes in some balsamic vinegar, but you can omit this step if you prefer.
1 lb short pasta (penne, rigatoni, rotini, etc.)
1 bunch (approx 1 cup) basil
A few sprigs parsley (approx 1/3 cup)
1 clove garlic
1/2 cup grated parmesan cheese
2 tablespoons toasted pine nuts
Olive Oil
8 - 10 oz cherry tomatoes, halved
2 tablespoons balsamic vinegar
One large ball of FRESH mozzarella cheese, cubed
Salt and pepper
Cook the pasta in boiling water until al dente - when it still has a little bit of bite.
Meanwhile, make the pesto. Combine the fresh herbs, cheese, garlic and pine nuts in a food processor and blend while slowly streaming in olive oil. Stop when desired consistency is achieved.
Once it has finished cooking, drain the hot pasta and immediately transfer to a large bowl. Pour the pesto sauce over the hot pasta and stir. The heat will release all the flavor from the herbs and garlic. Allow the mixture to cool.
In a small bowl, combine the cherry tomatoes and the balsamic vinegar and allow to marinate for about 15-30 mins. Remove the tomatoes, leaving behind the excess vinegar. Toss the tomatoes and cheese with the pasta and serve!