Fusilli with Winter Pesto

There is not any basil in the garden yet for pesto alla Genovese. Try this one made with a blend of nuts instead.



Time: 30 minutes
Yield: 4

Make the Pasta

  • Pulse the nuts and garlic together in the food processor. Use short pulses. You want the nuts to be finely chopped, not ground to a paste. Add the cheese, pulse again to distribute, then add the oils as needed to loosen the pesto.
  • Cook the pasta according to the package directions. Reserve 1 cup of the cooking liquid. Drain the fusilli. Toss with the pesto, adding cooking liquid as needed to coat the pasta with sauce. Garnish with chopped parsley.
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