Fusilli with Basil and Walnut Pesto
Fusilli with Basil and Walnut Pesto is one of my family’s favorite meals. Sometimes I serve it for dinner, often with salmon. Or, I serve it for lunch or even an afternoon snack. Today we had it for lunch, after returning from running a lot of errands. One of the things I love about this dish, is that it is so quick to prepare. Really, you can make the pesto in the time it takes your pasta to cook. Not only is this dish quick, but it tastes absolutely delicious. The ingredient list is short, but each item plays a very important part. Although this recipe is simple, using high quality ingredients and measuring carefully creates a really fantastic dish.
The Equipment I Used
- A Food Processor- You will need a food processor to make the Basil and Walnut Pesto.
- A Pot- I like to make my pasta in a pot with a pasta draining insert. But, you can use any large pot.
The Ingredients Needed for Fusilli with Basil and Walnut Pasta
- Fusilli- You can use any pasta shape you like. But, we like the fusilli shape because it catches the pesto really well.
- Garlic Powder- Of course, you can use fresh garlic. But, if you’re cooking for picky eaters, they may prefer the milder taste of garlic powder.
- Basil- For me, finding beautiful bright green basil can be a challenge. In the summer, I like to grow basil outside. But, the rest of the year, I often have to make several stops until I can find the freshest basil, which makes the best pesto.
- Extra Virgin Olive Oil- Use a good brand. I like California Olive Ranch olive oil.
- Sea Salt Flakes- These add so much flavor! I use Maldon brand.
- Crushed Red Pepper Flakes- Don’t omit these! They add tons of flavor.
- Kosher Salt- I use Diamond brand. If you use a different brand, you may need to use less salt.
- Walnuts- Feel free to use pine nuts, if you prefer.
How I Made my Pesto
- First, I boiled my fusilli.
- Next, I toasted my walnuts. It’s important to watch the pan closely, so that you don’t burn the nuts.
- Then, I processed everything in my food processor.
- Finally, I tossed the warm fusilli with the pesto.
If you like Italian food, I hope you’ll try this yummy Fusilli with Basil and Walnut Pesto.
Fusilli with Basil and Walnut Pesto
Equipment
- Food processor
Ingredients
- 6 quarts water
- 12 ounces fusilli pasta
- 3 tbsp. Diamond kosher salt
- 12 ounces fusilli pasta
- ½ cup chopped walnuts
- 2 cups basil leaves
- ⅓ cup extra virgin olive oil
- ¼ tsp. garlic powder
- ½ cup finely grated Parmesan cheese
- 2 tbsp. pasta water
- ½ tsp. crushed red pepper flakes
- ½ tsp. sea salt flakes
Instructions
- Begin by cooking the fusilli: Bring the water to a boil in a large pot. Add the kosher salt and the fusilli.
- While the fusilli cooks, make the Basil and Walnut Pesto: Heat a small skillet on low heat, and cook the walnuts until toasted about five minutes.
- Put the walnuts in a food processor, and process until finely chopped. Add the rest of the ingredients, except for the pasta water, and process until everything is minced and combined. Add the pasta water, and process until a creamy sauce is formed.
- Drain the fusilli, and pour it into a large bowl. Add the pesto and stir until combined. Serve with extra Parmesan cheese.
