Fusilli with Parsley Pesto

Sure, there's pesto made with basil, but other vibrant greens (such as parsley or arugula) can be just as mouthwatering, says cooking guru Alice Waters, of the legendary Chez Panisse, in Berkeley, Calif., and author of the new "The Art of Simple Food II" ($35; amazon.com). While Waters insists that making pesto with a mortar and pestle creates the best results ("it yields just the right texture," she says), a food processor will do nicely too. InStyle Mag, October 2013
Fusilli with Parsley Pesto
Fusilli with Parsley Pesto

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cloves garlic, peeled

  • Salt

  • 1/2

    c walnuts, lightly toasted

  • 1/4

    c grated Parmesan or Pecorino cheese

  • 1

    lb. dried whole-wheat fusilli

  • 1

    light-packed cup flat leaf parsley leaves

  • 1/2

    c virgin olive oil

Directions

1. Using a mortar & pestle (or food processor), create a paste w/ garlic & 1/2t salt. 2. Add walnuts, continue to grind (or process). 3. Mix in cheese; transfer to a bowl & set aside. 4. Meanwhile, boil fusilli in a large pot of salted water until al dente. 5. Coarsely chop parsley leaves; place in mortar (or food processor) to create a paste. 6. Combine parsley & walnut pastes. 7. Continue to grind (or process) as you gradually pour in olive oil. 8. In a large bowl, toss pesto & cooked pasta. Season w/ salt.

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