Fusilli with Basil Shiso Parmigiano-Reggiano Pesto

By • April 3, 2016 0 Comments

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Author Notes: This pasta is so simple, yet incredibly delicious. It showcases the best quality ingredients in the most elegant way possible. Shiso is added to the homemade basil pesto for an unique flavour and peppery fragrance. Paired with Parmigiano-Reggiano aged for 24 months , it is an umami-match made in heaven. Trust me, you will be licking the food processor. Cindy Wei


Makes one large serving

  • 15 grams Pine nuts
  • 1 clove of garlic
  • 40 grams Basil (or just a whole basil plant)
  • 3-4 Shiso leaves
  • 80 milliliters Extra virgin olive oil
  • 50 grams Parmigiano-Reggiano, grated
  • 1 dash squeeze of lemon juice
  • 100 grams Literally any pasta! We used fussilli
  • Salt, Black pepper to season
  • 1 handful Cherry tomatoes, chopped
  • High-quality extra virgin olive oil to drizzle
  • Extra Parmigiano-Reggiano to serve
  1. Toast pine-nuts on a dry frying pan until fragrant and lightly golden. Add to food processor with one clove garlic and a pinch of salt.
  2. Process until pine nuts and garlic are well crushed. Add basil and shiso leaves and blitz until finely chopped.
  3. Drizzle through olive oil while motor is still running. Once a pesto paste forms, stop.
  4. Add parmesan and combine with a spoon. Add a squeeze of lemon . Taste and add salt if needed.
  5. Cook pasta according to packet instructions in salted water. We prefer a spiral/penne type of pasta, or fresh parpedelle.
  6. Reserve 1/4 cup starch pasta water. Once pasta is cooked to al dente, drain and return to pot.
  7. In the pot, combine pasta water, 3-4 tbs of your pesto and pasta together. Add more/less pesto to your own preference. Season to taste with salt and black pepper.
  8. Transfer to a warm bowl, top with basil leaves, chopped cherry tomatoes, black pepper, and an extra grating of parmesan cheese and a drizzle of good-quality olive oil.
  9. Devour

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