Fusilli with mint and basil pesto

Name: Fusilli with mint and basil pesto
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 30 g (1 oz) fresh basil; 30 g (1 oz) fresh mint; 2 cloves garlic; 500 g (1 lb) dried fusilli pasta; 100 g (3¼ oz) piece of Parmesan; 3 tablespoons freshly grated Parmesan; a few fresh basil leaves, to garnish; 200 ml (6½ fl oz) olive oil; 30 g (1 oz) pine nuts

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Pasta

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.

Ingredients

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

Europe
Italy
Main course
Mediterranean
Pasta
Vegetarian

Method

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.
Bring a large pan of salted water to the boil