Recipe courtesy of John Libonati
Pesto with Fusilli
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 6 servings
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 6 servings
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.
