Recipe courtesy of John Libonati

Pesto with Fusilli

Name: Pesto with Fusilli
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Cuisine: european
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

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Level: Easy
Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 6 servings

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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 a chef, restaurant or culinary professional. It has not been tested for home use.