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A bowl of fusilli al pesto.

Fusilli al Pesto Recipe with Fresh Genovese Pesto

Allie Hagerty
Fusilli al Pesto is a delicious Italian classic. Learn to make this simple and flavorful dish that is perfect for any occasion.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Pasta
Servings 4 servings

Equipment

  • Large pot
  • Food processor with blade attachment
  • large mixing bowl
  • Measuring Cups and Spoons
  • whisk
  • Colander

Ingredients
  

  • 1 lb fusilli pasta

Homemade Pesto Ingredients

  • Generous pinch of salt
  • 3/4 cup fresh basil leaves
  • 1 garlic clove
  • 1/2 cup extra virgin olive oil
  • 6 tablespoons pine nuts
  • 3/4 cup grated Parmigiano Reggiano cheese 3.5 ounces
  • 6 tablespoons grated Pecorino Romano cheese 1.5 ounces
  • 1/2 cup reserved pasta water

Store Bought Pesto Method

  • 1 1/2 cups of pesto

Instructions
 

Cook the Fusilli:

  • In a large pot, bring water to a boil. Add a generous pinch of salt to the boiling water.
  • Add the fusilli pasta to the boiling water and cook according to package instructions until al dente.
  • Before draining the cooked pasta, reserve about 1 cup of pasta water. You'll likely only need about 1/2 cup for the sauce, but it's helpful to have extra just in case.
  • Set aside the reserved pasta water, then drain the cooked pasta.

Prepare the Pesto (Skip if using store bought):

  • In a food processor fitted with the blade attachment, combine basil leaves, pine nuts, garlic, a pinch of salt, Parmigiano Reggiano, and Pecorino Romano.
  • Process until the basil leaves are finely chopped and the ingredients are well combined.
  • With the motor running, slowly pour in the olive oil in a steady stream until the pesto sauce is smooth and creamy.

Combine the Sauce and Pasta Water:

  • Transfer the freshly made pesto sauce to a large mixing bowl.
  • Gradually whisk in the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.

Toss and Serve:

  • Add the cooked fusilli to the bowl with the pesto sauce and gently toss until evenly coated.
  • Garnish with additional grated Parmigiano Reggiano and a drizzle of olive oil, if desired.
  • Serve immediately, dividing among plates or bowls.

Notes

Toast the Pine Nuts: Toasting enhances their nutty flavor and elevates the sauce.
Don’t Overcook the Pasta: Cook fusilli al dente as per packet instructions for the perfect texture.
Use Cold Basil: Keep basil leaves chilled until blending to prevent them from turning dark in the food processor.
Reserve Extra Pasta Water: Always set aside more pasta cooking water than you think you’ll need. It’s a lifesaver for adjusting the sauce consistency.

Nutrition Facts

Serving: 4ouncesCalories: 889kcalCarbohydrates: 88gProtein: 28gFat: 47gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 25gCholesterol: 25mgSodium: 495mgPotassium: 388mgFiber: 4gSugar: 4gVitamin A: 467IUVitamin C: 1mgCalcium: 409mgIron: 3mg
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