Fusilli with Peanut Pesto |
This no-fuss pasta is quick and
delicious!
Ingredients
- ½ cup (125 mL) peanuts, toasted
- 3 garlic cloves, chopped
- 4 cups (1 L) packed basil leaves
- ⅓ cup ( 75 mL) olive oil
- ½ cup (125 mL) freshly grated Parmesan
- Salt and pepper to taste
Directions
1. Place cooled toasted peanuts and garlic in a food processor. Pulse until coarsely ground. Don’t pulse too much or you’ll have peanut butter. Add basil leaves and pulse until combined and finely chopped and a puree begins to form.
2. With machine running, slowly drizzle in oil until combined. Add 2 tbsp (25 mL) more oil if you would like pesto a bit saucier. Turn into a bowl and stir in Parmesan, salt and pepper to taste.
3. Meanwhile, boil the fusilli according to directions. Drain and place in a serving bowl. Add the pesto and toss well.
Developed for The Peanut Bureau of Canada by Heather Trim.
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Brenda Bradbury | July 12, 2010 at 2:52 pm - §
Thank you for the recipes, very good. Is there any chance of having the nutritional value of the recipes you print?Thank you