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Fusilli al Pesto

September 6, 2010


If you have plenty of basil in the garden hurry and make a batch of pesto for yourself.  We are lucky here in Florida as I can usually keep mine growing almost all year.  Have had one or two months of some type of shortage in the winter where making pesto from the garden was just not possible.  Here is another great recipe from my friend Tommy.  He always had a course of pasta at his dinners and pesto was one of his stand-by recipes.  He also always used Fusilli (which I do now as well).  It made perfect sense to me when he explained that with these corkscrew noodles will contain a lot of the pesto by sticking inside the noodle and adding an abundance of pesto flavor with each bite.

Fusilli al Pesto


  • 1 lb. Fusilli
  • 1-1 1/2 C. Pesto (recipe below)
  • 1/2 C. Parmesan and Pecorino Cheese


  1. Boil Fusilli (to al dente)
  2. Warm pesto sauce in large pan
  3. When Fusilli is ready, drain (save a little of the water)
  4. Add to the pesto sauce and combine
  5. Serve on warmed pasta bowls and garnish with the cheese




  • 4 C. Fresh Basil Leaves
  • 1/2 C. Olive Oil
  • 1/3 C. Pine Nuts (toasted)
  • 2 Garlic Cloves
  • 1/4 C. Parmesan Cheese (grated)
  • 1/4 C. Pecorino (grated)
  • 1 t. Kosher Salt 


  1. In a blender add the basil, olive oil, pine nuts and garlic
  2. Blend until the mixture forms a paste
  3. Add the cheeses and salt and blend until smooth
  4. Transfer to a bowl and top with 1/2 inch olive oil and chill (can make up to 1 day in advance) 

(Makes about 1 Cup Pesto) / (Serves 4-8)

Recipe from my friend Tommy Mannino

2 Comments leave one →
  1. September 13, 2010 19:20

    trying to follow you on twitter but cant find your name

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