Pesto Fusilli

Prep time: 15 minutes

Cooking time: 15 minutes

Serves 5

I don’t usually eat western food, but when I have my cravings it’s usually about something with pesto. What I like about pesto is the freshness and its versatility – you can put many kinds of herbs you desire in your pesto, and can use it in almost anywhere (rub some on a toast with cream cheese – GLORIOUS). But now, this is my take on the classic pesto fusilli. Once you know how easy it is to make your own pesto, you wouldn’t want to buy another jar from the supermarket.


500g fusilli or other pasta of your choice


Basil pesto:

1 cup of basil leaves

2 cloves of garlic

1/4 cup of almonds (or pine nuts or other kind of nuts)

½ cup of parmesan cheese (or pecorino cheese)

200 ml extra virgin olive oil

Salt and pepper to taste

The typical basil pesto would have pine nuts instead of almonds, and pecorino cheese instead of parmesan. But I can’t find them where I am living right now, so I decided to substitute them. What I love about cooking is that it just screams for creativity and improvisation – especially when you’re losing some key ingredients to the dish you want to make. The almonds and parmesan cheese work perfectly well, and the result comes out exactly the same as a typical store-bought jar of pesto.

Basil pesto

Steps to making my pesto fusilli:

  1. Blitz the almonds into chunks and put in the rest of the ingredients in your food processor. Process it until smooth, and season it with salt and pepper.
  2. Cook your pasta according to the instructions and drain it.
  3. Mix your pesto with the cooked pasta. You can store the remaining sauce (if there’s any) in the freezer for up to a month.
  4. Grate more cheese on top of your pasta and you’re ready to serve it.


Want some extra freshness? Add in a bit of mint leaves in your pesto.

Want extra nutrition? Sautee some mushroom and add in fresh tomatoes in your pasta!



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