Cooking Instructions
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Step 1
Put a large pot of water on the stove to boil and salt it generously. Once boiling, cook the
Fusilli Pasta (1 lb)
in it until tender, about 8-10 minutes. When it is done, drain it and transfer it to a large, pretty pasta bowl.
Step 2
Combine the
Fresh Basil (1 cup)
.
Almonds (1/4 cup)
,
Shelled Pistachios (1/4 cup)
,
Pine Nuts (1/4 cup)
,
Walnuts (1/4 cup)
,
Hazelnuts (1/4 cup)
,
Garlic (3 cloves)
,
Fresh Parsley (1/4 cup)
,
Pecorino Romano Cheese (1/4 cup)
,
Parmesan Cheese (1/4 cup)
,
Salt (1 pinch)
, and
Ground Black Pepper (1 pinch)
in the bowl of a food processor.
Step 3
Pulse it all together until it is finely ground, then slowly pour in the
Olive Oil (1/2 cup)
it becomes a creamy paste. If it is too thick, pulse in more olive oil until it is to your desired consistency. Thoroughly toss the pasta with the finished pesto sauce.
Step 4
Serve immediately family style with additional grated pecorino romano cheese to sprinkle on top! Enjoy!
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