Easiest Way to Make Authentic Italian Pesto

Italian Vegetable Fusilli With Basil Mint Pesto

Authentic italian homemade pesto | cooking italian with joe.

Recipe Summary Italian Vegetable Fusilli With Basil Mint Pesto

I spotted a box of fusilli pasta in my pantry and immediately decided to make an Italian dish with green vegetables and a pesto! My Italian vegetable fusilli with basil mint pesto was amazing, if I can say so myself.

Ingredients | Authentic Italian Pesto

2 tablespoons pine nuts

3 cups fresh basil leaves

1 cup fresh parsley

1 cup mint leaves

2 cloves garlic clove, smashed

1 ¼ cups olive oil, divided

¼ cup freshly grated Parmigiano-Reggiano cheese

sea salt and freshly ground black pepper to taste

1 (16 ounce) package fusilli pasta (such as De Cecco®)

1 pound asparagus, cut into 1/2-inch pieces

1 (5 ounce) bag baby spinach leaves

Directions

Place pine nuts in a skillet over medium heat. Toast until golden, about 2 minutes. Transfer to a plate and let cool.

Combine pine nuts, basil, parsley, mint, and garlic in a food processor or mini chopper; pulse until finely chopped. Add 1 cup olive oil and Parmigiano-Reggiano cheese; pulse to incorporate. Season pesto with salt and pepper.

Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until firm to the bite, about 8 minutes. Drain, reserving 1 cup cooking water. Wipe out pot.

Heat remaining 1/4 cup olive oil in the pot over high heat. Add asparagus; season with salt and pepper. Cook until crisp-tender and browned in spots, about 4 minutes. Stir in spinach and cook just until wilted, 3 minutes. Add pesto and fusilli; toss well to coat. Stir in reserved cooking water if pesto looks dry.

Info | Authentic Italian Pesto

prep: 15 mins cook: 22 mins total: 37 mins Servings: 4 Yield: 4 servings

TAG : Italian Vegetable Fusilli With Basil Mint Pesto

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