#FoodPH - Tomato Pesto Farfalle Recipe

Since a lot ask me a copy of my recipe for Tomato Pesto Farfalle, I decided to create a blogpost to share everyone how it's done.


3 cups packed fresh basil leaves
3 cloves garlic
1/4 cup nuts
2/3 cup extra-virgin olive oil
1/2 cup Parmesan Cheese
1/3 cup of capers
1/2 cup of green olives
Freshly ground black pepper
Chopped Tomatoes
Chopped Bell Pepper
Tomato Sauce
Farfalle Pasta


  1. Cook the Farfalle pasta as instructed in the packaging. Once cooked, set aside.
  2. Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
  3. Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor).
  4. Add the nuts to the mixture and pound again, then stir in half the Parmesan cheese.
  5. Drizzle in some oil – you need just enough to bind the sauce and get it to an oozy consistency.
  6. Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency. Set aside
  7. Saute chopped bell peppers, tomatoes and garlic until half cooked. Add in Tomato Sauce. Put salt and pepper to taste.
  8. Combine the pesto sauce to the Farfalle pasta. Stir until well incorporated.
  9. Put in the tomato sauce mixture to the Farfalle pasta. Mix until well distributed.
  10. To enjoy more this dish, I recommend to top it with roasted chicken breast or garlic bread on the side.


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