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fusili pesto
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Delicious Fusilli pesto recipe | Pasta recipes

A vibrant, restaurant-quality fusilli pesto made with fresh basil, garlic, pine nuts, and olive oil. Light, aromatic, and ready in just 20 minutes - perfect for quick meals that still feel indulgent.
Servings 3
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Equipment

  • Stock pot
  • Blender
  • Skillet or sauté pan

Ingredients

For the Pasta:

  • 200 g fusilli pasta
  • Water for boiling
  • 1 tbsp salt for pasta water

For the Pesto:

  • 2 cups fresh basil leaves packed
  • 30 g pine nuts or walnuts
  • 2 garlic cloves
  • 50 g Parmesan cheese freshly grated
  • 80 ml extra virgin olive oil
  • Salt to taste
  • Optional: 1–2 tsp lemon juice

Optional Garnish:

  • Extra Parmesan cheese
  • Fresh basil leaves
  • Chili flakes
  • Drizzle of olive oil

Instructions

Step 1: Cook the Pasta

  • Bring a large pot of water to a boil.
    Water
  • Add salt (it should taste like the sea).
  • Add fusilli and cook until al dente (about 8–10 minutes).
    200 g fusilli pasta
  • Reserve ½ cup pasta water, then drain the pasta.
    1 tbsp salt

Step 2: Make the Pesto

  • In a blender or food processor, add:
  • Basil
    2 cups fresh basil leaves
  • Pine nuts
    30 g pine nuts
  • Garlic
    2 garlic cloves
  • Parmesan
    50 g Parmesan cheese
  • Pulse briefly to combine.
  • Slowly drizzle in olive oil while blending until smooth but slightly textured.
    80 ml extra virgin olive oil
  • Taste and adjust salt and lemon juice.
    Optional: 1–2 tsp lemon juice, Salt to taste
  • 👉 Tip: Avoid overblending to keep the pesto bright and fresh.

Step 3: Combine

  • Add hot pasta to a large bowl.
  • Toss with pesto immediately.
  • Add a splash of reserved pasta water to loosen and emulsify the sauce.
  • Mix until evenly coated.

Step 4: Serve

  • Plate immediately
  • Top with Parmesan, basil, and olive oil
    Extra Parmesan cheese, Fresh basil leaves, Chili flakes, Drizzle of olive oil
  • Serve warm (not overly hot)

Notes

  • Do not heat pesto directly - always mix with hot pasta
  • Use fresh basil only (dried won’t work)
  • Reserve pasta water - it creates a silky sauce
  • Don’t rinse pasta (you’ll lose starch needed for emulsification)
Author: The Gourmet Palette
Calories: 450kcal
Course: Pasta
Cuisine: Italian

Nutrition

Calories: 450kcal | Carbohydrates: 50g | Protein: 12g | Fat: 22g