Fresh Pesto Fusilli
Ingredients
- 400 gFusilli (dry)
- 60 gBasil (fresh leaves)
- 100 mlExtra virgin olive oil (high quality)
- 50 gParmesan cheese (freshly grated)
- 30 gPecorino cheese (sheep cheese) (freshly grated)
- 20 gPine nut (plain)
- 2 pcGarlic (cloves, germ removed)
- 1 pinchGray sea salt (for the mortar)
Method
Pasta spirals coated in a vibrant green basil cream. The powerful aroma of crushed basil and aged cheese hits you instantly, with a creamy texture that perfectly coats every curve.
- 1
In a mortar, crush the garlic with pine nuts and grey sea salt. Work until you get a smooth paste. The pine nuts must be completely pureed.
- 2
Add fresh basil leaves. Crush them using a circular motion against the mortar walls. The green should become intense as the leaves release their natural oils.
- 3
Stir in the grated parmesan and pecorino. Drizzle in the extra virgin olive oil while stirring. The sauce should reach a thick, glossy, ointment-like consistency.
- 4
Drop the fusilli into a large pot of boiling salted water. Remove them while they are still firm to the bite. Save a small ladle of the cooking water.
- 5
Mix the hot pasta with the pesto in a bowl (not over heat). Add the reserved cooking water to loosen the sauce. The pesto should coat every fusilli without clumping.
Frequently asked questions
How do you get this dish right?
- Never heat the pesto; the heat will cause the basil to turn black and bitter.
- If using a blender, use short pulses to avoid heating the blades and oxidizing the herbs.
How long does this dish keep?
Pesto keeps for 3 days in the fridge covered with a thin layer of olive oil. The pasta should be eaten immediately.
