Prepare the pesto: Wash and dry the basil leaves. In a mortar or blender, place the basil, pine nuts, garlic (if using), and a pinch of coarse salt. Crush or blend until you get a smooth mixture. Gradually add the extra virgin olive oil, continuing to mix until you achieve a creamy consistency.
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 that the pesto is evenly distributed.
Add the pine nuts and garnish with a few fresh basil leaves.
Adjust the 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.
Good to serve at room temperature, ideal for a light lunch or a picnic.
Italia, Lazio
| 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 |
| Fiber (g) | 6 |
