Pesto with Fusilli
- 1 pound fusilli pasta
- 3 cups fresh basil
- 2 tablespoons lightly toasted pine nuts
- 3 garlic cloves
- 3 cups extra-irgin olive oil
- Pinch salt
- 1/2 teaspoon cracked pepper
- 1 cup grated Parmesan
Bring a pot of water to a boil, add pasta, and cook to al dente.
In a food processor, combine basil and pine nuts, and blend. Add the garlic and drizzle in the olive oil while the processor is in operation. When the mixture turns to a paste, add the salt, pepper, and Parmesan, and pulse until well blended.
To serve, simply combine the pasta and pesto together, and sprinkle Parmesan on top.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of John Libonati