1/2 cup firmly packed fresh parsley sprigs with stems removed
1/2 cup grated parmesan cheese
1/2 cup olive oil
1/4 cup pine nuts, walnuts, or almonds
1 large clove garlic, sliced
1/4 tsp salt
4 oz package dried fusilli or other pasta
Finely shredded or grated parmesan cheese
Instructions
For pesto, in a blender or food processor combine basil, parsley, cheese, oil, nuts, garlic, and salt. Cover and blend with several on-off turns until a paste forms, stopping machine several times and scraping the sides.
To serve, cook pasta; drain. Add about 1/3 of the pesto to the pasta; toss to coat. Sprinkle with parmesan cheese.
Store remaining pesto in airtight containers. chill up to 2 days or freeze up to 1 month. Bring pesto to room temperature before tossing with pasta.
Originally Submitted
8/17/2010
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