Fresh Basil Pesto with Fusilli Pasta
Summer in a jar. This recipe uses a lot less oil than most, and that's just because I like the basil to do the talking, not anything else.. I’ve been making pesto for many years, and this recipe has changed with time. I find it’s not necessary to use Extra Virgin Olive Oil, and not necessary to use the ultra-expensive pine nuts if you’d rather not. After using walnuts for many years, I changed to pumpkin seeds because so many of our friends & family have nut allergies, and didn’t want them to miss out on this sauce that finds it’s way into everything from appetizers to pasta. By accident, have found I really like the pumpkin seed flavor better than anything. Such is life – just keep experimenting! Please do not be tempted to omit the lemon juice though – it’s what keeps your pesto a beautiful, fresh green color, even after freezing
Ingredients
- 3 cups packed fresh basil leaves and tender stems washed
- ½ cup olive oil doesn’t have to be Extra Virgin
- 2 tablespoons fresh lemon juice
- 3 heaping tablespoons pumpkin seeds you can also use walnuts, pine nuts, any nut of your choice
- 1 teaspoon salt
- 1 clove garlic
- ½ cup grated parmesan cheese
- 1 pound fusilli pasta
- 1/2-1 cup grated parmesan cheese
Instructions
- Remove tough lower stems and bloomed flowers from basil.
- Soak in cold water for about 15 minutes, then remove from water and pat dry with thick towel.
- In a food processor, combine basil, garlic, lemon juice, nuts and salt.
- Begin processing and slowly drizzle in extra virgin olive oil until well blended.
- Place into jars and top with a drizzle of olive oil.
- Refrigerate or freeze until using.
- NOTE: If you are freezing pesto, do not add fresh garlic or cheese. Instead, add them after thawing and right before serving. Freezing dulls the flavor of fresh garlic.
- Boil pasta according to package directions. Drain and rinse with cold water. Place pasta in an oven proof dish (if baking) and toss in 1 cup of prepared pesto.
- You can top immediately with parmesan cheese and chow down, or bake in the oven until heated through. This dish can go either way - a cool side dish or a warm accompaniment to whatever suits your fancy.