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To make the red pesto...
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In a food processor pulse the garlic and the salt.
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Add the pine nuts and pulse again until roughly chopped.
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Add the tomatoes and the basil and pulse until you are happy with the texture.
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Mix in the olive oil until you get the right consistency.
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Make the squashetti and cook in a touch of olive oil in a pan for a few minutes until starting to soften.
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Stir in the pesto and cook until heated through.
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Serve with vine tomatoes and extra basil.