Prepare the pesto: wash and dry the basil leaves. In a mortar or blender, put the basil, pine nuts, garlic (if using), and a pinch of coarse salt. Pound or blend until smooth. Gradually add the extra virgin olive oil, continuing to mix until creamy.
Bring a pot of salted water to a boil, then add the buckwheat and cook for about 15 minutes. Drain and let cool slightly.
Wash and halve the cherry tomatoes. Season with oil, salt, and pepper to taste.
In a large bowl, combine the cooked buckwheat, cherry tomatoes, and 4 tablespoons of basil pesto. Mix well so the pesto is evenly distributed.
Add the pine nuts and garnish with a few fresh basil leaves.
Adjust with salt and pepper and serve the buckwheat with basil pesto and cherry tomatoes warm or at room temperature.
Store in the refrigerator in an airtight container for up to 2 days.
Best served at room temperature, ideal for a light lunch or a picnic.
Italia, Lazio
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| Energy (kcal) | 179.15 |
| Carbohydrates (g) | 32.69 |
| of which sugars (g) | 2.09 |
| Fat (g) | 1.84 |
| of which saturates (g) | 0.34 |
| Protein (g) | 6.98 |
| Fibre (g) | 6 |
