Fusilli with Basil Pesto

On a recent trip to Italy, I got to gorge on some of the best pasta ever and that included pasta with pesto sauce at a restaurant by the beach. I have always loved pesto but never actually tried making it myself (Costco sells a yummy bottled version!). Inspired during the holiday, I decided to make this beautiful sauce, borrowing from Antonio Carluccio, known to be the godfather of Italian food. You can find the original recipe here

Ingredients:

Basil leaves – 60 gms
Pine nuts – 2 tbsp
Extra virgin olive oil – 1/2 cup
Grated Parmesan cheese – 4 tbsp + extra for garnish
Grated Pecorino Cheese – 4 tbsp
Garlic – 1 clove
Fusilli pasta – 2.5 cups
Broccoli – 1 cup
Salt to taste

Method:

  • Bring water to a boil in a pot, add salt to taste and the pasta; cook for ten minutes till the pasta is al dente
  • With about five minutes left for the pasta to cook, toss in the broccoli florets
  • Combine the basil leaves, pine nuts, oil, cheese and garlic in a blender or food processor and blitz till everything is well-combined and you get a less-than-smooth sauce
  • Drain the pasta and broccoli
  • Mix this with the sauce
  • Garnish with parmesan cheese and serve immediately

Note: I have used fusilli pasta in this recipe. You can use any pasta that has a few curves and twists so that the sauce clings on to it.

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