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Pesto: Pesto with Fusilli

Source of Recipe

John Libonati


List of Ingredients

1 pound fusilli pasta
3 cups fresh basil
2 tablespoons lightly toasted pine nuts
3 garlic cloves
3 cups extra-virgin olive oil
Pinch salt
1/2 teaspoon cracked pepper
1 cup grated Parmesan


Recipe

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.