Fusilli with Chicken and Pesto
Recipe type: appetizers
  • 2 cups loosely packed fresh basil leaves
  • 2 cloves garlic, peeled
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons grated Romano cheese
  • ¼ cup pine nuts
  • ½ cup extra-virgin olive oil
  • Salt & freshly ground pepper to taste
  1. Put the basil, garlic, cheeses and pie nuts in a food processor.
  2. Pulse the machine a number of times until the ingredients are thoroughly combines.
  3. With the motor running, slowly add the olive oil.
  4. Process until smooth (it will be a bit on the thick side, but do not add any more oil).
  5. Turn the sauce out into a mixing bowl.
  6. Season with salt and pepper.
  7. Use some or all of the reserved pasta water to thin the pesto until it is creamy (the starch from the pasta water is the secret to a smooth and creamy pesto sauce).
Recipe by Pizza Today at https://pizzatoday.com/recipes/appetizers/fusilli-with-chicken-and-pesto