PESTO PASTA WITH OLIVES & GRAPE TOMATOES

Instructions

Bring a large pot of water to a boil and add the salt.
Cook the pasta until al dente according to package directions.
Reserve 3/4 cup of the pasta cooking water, then drain the pasta.

Heat a few tablespoons of olive oil in a large skillet over medium heat.
Add the grape tomatoes and season with salt and pepper.
Cook for 2 to 3 minutes, tossing occasionally, until they begin to soften and release juices.
Add the garlic and cook for 1 minute more.
Remove from heat.

Return the drained pasta to the pot over medium heat.
Add the pesto and some of the reserved pasta water.
Toss well to coat the pasta evenly.
Add the cooked tomatoes, olives, and feta.
Gently fold everything together, being careful not to smash the tomatoes.
Taste and adjust seasoning if needed.

Transfer to a serving bowl or platter.
Drizzle generously with balsamic glaze.
Garnish with fresh basil if desired.
Serve warm or at room temperature.

Homemade Basil Pesto Instructions

1. Prep the ingredients: Wash and dry the fresh basil leaves thoroughly. Peel the garlic cloves.
   
2. Blend: In a food processor, combine the basil leaves, garlic, walnuts, and Parmesan cheese. Pulse until finely chopped.
   
3. Add olive oil: With the motor running, slowly drizzle in the olive oil until the mixture forms a smooth, thick sauce. Scrape down the sides as needed. Add more olive oil if you prefer a thinner consistency.
   
4. Season: Taste and season with salt and freshly cracked black pepper. Adjust to your preference.
   
5. Store: Transfer to a jar or airtight container. Cover with a thin layer of olive oil to keep it fresh. Refrigerate for up to 5 days or freeze for longer storage.