It’s just not summer without fresh homemade pesto. Here’s my recipe paired with pasta and sun dried tomatoes. Grazie.
Fusili with Pesto and Sun Dried Tomatoes
Yield: 4 servings
For the Pesto
2 ¼ packed cups fresh basil leaves
½ cup extra-virgin olive oil
2 large garlic cloves, peeled and chopped roughly (2 teaspoons)
½ cup pine nuts
½ cup grated Parmigiano-Reggiano, not pre-grated
Kosher salt, to taste
Freshly ground black pepper, to taste
In a food processor, process to combine, the basil, ¼ cup oil, garlic, and pine nuts. Scrape down the sides, then add the remaining ¼ cup oil, and the cheese. Process until the desired texture is achieved, seasoning to taste with salt and pepper. For the record, I add about ½ teaspoon salt and a few good cranks of pepper. No need to rush; taste as you go. Take your time and enjoy.
For the pasta
¾ pound fusili pasta
2 tablespoons kosher salt
¼ cup sundried tomatoes packed in oil, chopped roughly
¼ cup toasted pine nuts
8 fresh basil leaves, chiffonade (stacked, rolled and sliced thinly)
Bring a small pot of water to a rolling boil.
Once the water has come to a rolling boil, add 2 tablespoons kosher salt. Stir the fusili into the boiling salted water and cook, stirring occasionally, until al dente (almost done, or “to the tooth”).
Drain (do not rinse) the fusili, reserving 1/3 cup of the pasta water.
Toss with 1/2 cup of pesto, sundried tomatoes and some of the reserved pasta water if needed (to loosen the pesto). Add additional pesto if needed.
Divide onto plates and top with pine nuts and fresh basil.