Fusilli with mint and basil pesto

Preparation info
  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in
Pasta: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

Pesto derives its name from the mortar and pestle traditionally used to make this Italian paste. In this case, mint has been added to the traditional recipe.


  • 30 g (1 oz) fresh mint
  • 30 g (1


  1. To prepare the pesto, place the mint, basil, grated Parmesan, garlic and pine nuts in a blender or food processor with half the oil and work to a smooth paste. With the machine running, add the remaining oil in a thin, steady stream. Draw a vegetable peeler across the piece of Parmesan to make thin curls and set aside.
  2. Bring a large pan of salted water to the boil