Something tasty from Pinchas the chef for Rosh Hashana-Basil Pesto Pasta with cherry tomatoes

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2 bunches of fresh basil
Half of cup of pine nuts
1 ½ cup of oil
1 hand full of spinach
Salt to taste

Procedure:

Put one pot of water on the stove top to boil with salt. Meantime take basil leave and remove from stark. Once the water is boiling add basil into it and remove within 15 seconds. Shock it in ice cold water. Drain the basil water and squeeze the water out. Add basil and all the ingredients into a blender and blend until it is smooth. Refrigerate up too one week and freeze it up too 6 month. Cook the desired pasta you like. Once it is cooked remove the water from the pot and leave the pasta in the same pot. Add pesto into it as well as cherry tomatoes cut in half. Mix it and cover with lid. Let it sit for 5 minutes and absorb its flavor.