Long Fusilli with Basil and Almond Pesto

Long fusilli with basil and almond pesto is a fresh and flavorful first course, perfect for the summer season. I’ll provide you with the traditional recipe along with some personal tips to add an Italian touch of originality.

Ingredients

• 320 grams of long fusilli
• 100 grams of fresh basil
• 30 grams of almonds
• 2 cloves of garlic
• 50 grams of grated Parmesan cheese
• 30 grams of grated Pecorino cheese
• Extra virgin olive oil as needed
• Salt as needed

Preparation

1. Start by washing the basil leaves under cold water and gently drying them.
2. In a mortar (or in a blender if you prefer), begin to crush the almonds and garlic with a pinch of salt until you have a homogeneous mixture.
3. Gradually add the basil leaves, continuing to crush/mix to combine them with the almonds.
4. Once the basil is fully incorporated, add the Parmesan and Pecorino cheese, and then drizzle in the extra virgin olive oil, continuing to work the pesto until it reaches a creamy consistency.
5. Place a pot of generously salted water on the fire and bring to a boil. Cook the long fusilli according to the package instructions to achieve al dente pasta.
6. Drain the fusilli and reserve some of the cooking water.
7. Pour the basil and almond pesto into a large bowl and thin it with a little of the pasta cooking water to make it lighter.
8. Add the fusilli to the pesto and mix well to coat the pasta with the dressing.
9. Serve and, if you wish, you can garnish with some fresh basil leaves and whole or flaked toasted almonds for a crunchy touch.

Curiosity

Did you know that the use of almonds in pesto is a variant of the more traditional Genoese pesto, which calls for the use of pine nuts? Almonds give the pesto a more rustic texture and a slightly sweeter flavor that can be a pleasant surprise to the palate. Moreover, in some areas of Liguria, almonds are actually used as an alternative to pine nuts for their availability and lower cost.

Enjoy your meal!