Buckwheat Salad with Basil Pesto and Cherry Tomatoes

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.