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Pesto Pasta with Cherry Tomatoes and Parmesan

Looking for a new pasta dish for a quick and easy dinner? With homemade pesto, juicy roasted tomatoes and just the right amount of Mil Lel Parmesan, the bags of flavour in this humble meal are sure to impress. 


Preparation time

20 minutes 

Cooking time

20 minutes 





1 packet of spaghetti or whatever pasta you enjoy most!

45g (1/4 cup) pine nuts

1 1/2 cups fresh basil leaves (mostly for use in the pesto, leaving a few sprigs to garnish)

2 small cloves of Australian Grown garlic

125g (1/2 block) Mil Lel Parmesan (60g for pesto sauce, and remainder to garnish)

8 tbs (1/2 cup) olive oil

250g (1 punnet)Australian Grown cherry tomatoes

Salt and pepper to taste

Optional: 100g rocket



  • Preheat oven to 180°C.
  • Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted.
  • While your pine nuts are baking, halve your garlic cloves, grate 60g parmesan and peel the remainder of the parmesan for garnsih.
  • Once toasted, put your pine nuts in a bowl to cool, and place the cherry tomatoes on the cleared baking tray. Drizzle two tables of olive oil over them, and salt and pepper to taste and bake in the oven for 15 minutes or until roasted.
  • Once your tomatoes are baking, boil a pot of water. Add a pinch of salt and a tablespoon of olive oil, and put your pasta in to cook for 10 minutes.
  • As your pasta is boiling, place the pine nuts, most of the basil, garlic and 60g of parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.
  • Once your pasta is cooked, drain it and add your pesto. By this time your tomatoes should be finished roasting. Mix them through, without taking too much care – if they break they’ll give the dish a gorgeous rustic look.
  • Garnish pasta with remaining parmesan and basil sprigs.
  • For extra greenery, add rocket.