Weeknight pesto

I had some leftover pesto from last week, and decided to make a pasta with grape tomatoes, pesto and bow tie pasta for dinner tonight. I always forget how easy it is to make pesto, and in August there is basil everywhere, even in shaker heights!

Here is how I make it:

A big handful of basil, stems removed
1/2 c or so of grated Parmesan or Romano cheese
 2 cloves garlic, crushed
Olive oil
Pine nuts, a handful

Place all ingredients except olive oil in food processor, add a tablespoon or so of olive oil, pulse a few times, then add 2 more tablespoons oil and pulse until smooth.  Spoon over warm pasta and add a few tablespoons of the pasta cooking water to blend.

Never fails!