Ingredients

One 12-ounce container cherry tomatoes, halved

3 scallions (white and pale green parts only), coarsely chopped

2 cloves garlic

1 1-ounce piece Parmesan cheese, coarsely chopped

8 fresh basil leaves, torn

3 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt, plus more to taste

Chef notes

This sauce is easy to make, super fresh and light, and can be used in a number of different ways. I like to serve it tossed with spaghettini or angel hair pasta.

Technique tips: Don't over puree the sauce. It should have a little texture.

Swap options: You can switch out the herbs. Try mint or tarragon or add a few red pepper flakes.

Preparation

In the bowl of food processor, pulse the first 6 ingredients just until the tomatoes are coarsely chopped (do not purée). Transfer the sauce to a large bowl. Season with the salt.

Toss the sauce immediately with your choice of freshly cooked pasta or serve on the side of your favorite meats.

Giada's Checca Sauce