Every year, as the weather starts to heat up at the end of Spring, I buy a basil plant. The abundant and hardy herb thrives in a colorful pot on our sunny windowsill and provides us with fresh basil all season long. I use large handfuls for fresh pesto, as an accent in summer tomato sauces and soups, and to add a fresh sweetness to Caprese salads and panzanella.
With Autumn slowly creeping in and our basil plant now on its last leg, I decided that the time had come to harvest the remaining leaves and make a fresh basil pesto. I combined the pesto with whole-roasted cherry tomatoes, pine nuts, and a dusting of Parmesan, all over whole-wheat spaghetti, for a flavorful, satisfying vegetarian dinner.