Fresh Pesto Fusilli

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 708
• Protein: 20 g
• Carbs: 78 g
• Fat: 36 g

Ingredients

• 400 g Fusilli ( dry )
• 60 g Basil ( fresh leaves )
• 100 ml Extra virgin olive oil ( high quality )
• 50 g Parmesan cheese ( freshly grated )
• 30 g Pecorino cheese (sheep cheese) ( freshly grated )
• 20 g Pine nut ( plain )
• 2 piece Garlic ( cloves, germ removed )
• 1 pinch Gray sea salt ( for the mortar )

Instructions

1. Crush the base

   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. Work the basil

   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. Bind with cheese and oil

   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. Al dente cooking

   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. Final emulsion

   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.

Chef's tips

• 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.

Storage

Pesto keeps for 3 days in the fridge covered with a thin layer of olive oil. The pasta should be eaten immediately.