Pesto

Optional: to make the pesto remain greener longer, bring a pot of water to a boil, blanch the leaves by placing in the pot for 15 seconds, then remove and put in a bowl of ice water. Rinse and dry the basil. Place all ingredients in a food processor (or a blender if you don’t have one) and blend until combined. Add more olive oil as you go depending on consistency. Store in a sealed container in refrigerator, or you can freeze it too. Cook @eatbanza pasta according to the package and serve with pesto and cherry tomatoes.