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Serves: 2 Time: 1 hour
- 250g baby plum tomatoes
- 120g fresh basil leaves
- 4 cloves garlic, minced
- 60g grated parmesan (or vegan alternative)
- 40g pine nuts
- 120ml olive oil
- ½ tsp salt
- 1tsp pepper
- ½ tsp each dried oregano, basil and parsley
- 120g spaghetti
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To make the tomatoes:
Slice tomatoes in half lengthwise and place on a baking tray
Drizzle a little bit of oil over the top then the dried oregano, basil and parsley
Place the baking tray in a preheated oven (160c) for 30-40 mins
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To make the pesto:
In a food processor, pulse the fresh basil and pine nuts a few times
Then add the garlic and cheese and pulse another couple of times
Add the olive oil in a steady stream while the food processor is running slowly, occasionally stopping to scrape down the side of the food processor
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Cook your spaghetti according to the packaging
Add the pesto and tomatoes to the spaghetti with a little oil and mix together well
Serve and garnish with some fresh basil leaves and more parmesan