Pesto with Fusilli

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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.


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    Pesto

    Recipe courtesy of Ina Garten