Recipe courtesy of John Libonati

Pesto with Fusilli

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 6 servings
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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


  1. Bring a pot of water to a boil, add pasta, and cook to al dente.
  2. 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.
  3. To serve, simply combine the pasta and pesto together, and sprinkle Parmesan on top.

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