Valleybrink Road | Recipes | Fusilli with Basil Pesto | 4 cups loosely packed basil leaves 1/2 cup high quality extra virgin olive oil 3 tbsp raw pine nuts 2 garlic cloves, peeled sea salt 1/2 cup freshly grated parmigiano reggiano 1/4 cup freshly grated pecorino romano 3 tbsp unsalted bu.

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Fusilli with Basil Pesto
Steps
1
2
3
4
5
6
7
Description

This is Costa's favorite pasta dish. A simple basil pesto that is creamy and so satisfying. You can use any pasta shape you like, Costa just loves these fusilli.

Get Started
Step 1

Place the basil in a food processor. 

Next Step
2
Step 2

Add the olive oil, pine nuts, and garlic cloves. Blend for several minutes or until the pesto reaches a creamy, smooth consistency.

Next Step
3
Step 3

Scrape down the sides, add a generous pinch of salt, and blend for another 30 seconds. 

Next Step
4
Step 4

In the meantime, bring a pot of water to a boil. Generously salt with sea salt and cook your pasta until al dente.

Next Step
5
Step 5

Pour the pesto into a mixing bowl that is large enough to accommodate the pasta as well. Gently fold in the parmigiano reggiano, pecorino romano, and softened butter. Taste and season with more sea salt if necessary.

Next Step
6
Step 6

Add the hot pasta directly into the mixing bowl. Stir to coat. Slowly add a little bit of pasta water until you get a creamy sauce coating the pasta. 

Next Step
7
Step 7

Pour into individual serving bowls and enjoy!

Done!
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Ingredients
  |  
Shopping List
  |  
  • 4 cups loosely packed basil leaves
  • 1/2 cup high quality extra virgin olive oil
  • 3 tbsp raw pine nuts
  • 2 garlic cloves, peeled
  • sea salt
  • 1/2 cup freshly grated parmigiano reggiano
  • 1/4 cup freshly grated pecorino romano
  • 3 tbsp unsalted butter, softened
  • 1 lb pasta of your choice (I use fusilli)
  • pasta water