pecorino, pine nuts, fresh basil, olive oil, roasted garlic, salt, black pepper

Growing up, our refrigerator was usually stocked with salami and cheese from the Italian market, small packages wrapped in white paper containing all of my favorite treats. I would unwrap each parcel, unidentified white butcher paper with just a price scribbled down, not knowing what I would find inside. Some sliced mortadella, Salami Toscano, prosciutto, a few balls of fresh mozzarella, a thick swirl of peppery pancetta, and a large piece of Pecorino Romano were most likely uncovered. When the large packages of basil start to appear in grocery store produce sections, and our basil plant produced enough bright green leaves, it's time to make pesto. Fusilli pasta with pesto was one of my favorite meals, which made making it at home especially exciting.

When I started thinking about the recipes that I would share on this blog, I knew pesto had to be one of the first. It's a classic Italian sauce, made with fresh ingredients, bunches of fresh basil at the center of it all. Pesto is one of those flavors that can turn a simple chicken sandwich, or a bowl of plain pasta, into something really special. Think Caprese salad, garlic toast or crostini, fresh bread, pasta, paninis, anything that needs a little more flavor or a touch of green.

Pine Nuts + Pecorino... ♡

Some variations substitute pine nuts with walnuts. Others use Parmesan instead of Pecorino, add other greens, like kale or peas, or use lemon, onions, anything else you can think of. Basil, pine nuts, garlic, and Pecorino are at the center of this recipe.

Other than basil, the main flavor in pesto is the nutty, earthy flavor of the pine nuts and cheese. The pine nuts, or "pinolis", give it a slightly sweet, earthy flavor, especially when toasted, which brings out that extra warmth and sweetness. Pecorino Romano, a hard sheep's milk cheese from Italy, has a distinct nuttiness and high salt content, in the same vein of pine nuts. It is crumbly, has a slightly grainy texture and grates beautifully over pasta. As a kid, I would sprinkle grated Pecorino around the rim of my plate, awaiting the pasta. There is something so special about freshly grated Pecorino. Soft, feathery curls of cheese. The crumbly, crystallized texture. Sometimes a few leftover curls of Pecorino with some sliced apple or pear turn into a gratifying snack in the middle of cooking!

Basil and Pesto

One thing to remember; if you are going to make pesto, try to find basil that is bright green and crisp, not wilted. Basil is the main flavor and gives it the signature vibrant color, so I recommend buying it in large containers. They're usually, about the size you might find mixed salad greens in, not the tiny herb containers. If you have a green thumb, you can grow your own basil in your home garden or kitchen! Just don't strip your plants clean of all of their leaves when making this recipe.

I'll admit, I have a soft spot for fusilli with pesto. Al dente with bits of green tucked away into the spiraled curls...so good! (But really, you can use any pasta that your heart desires.)

Mangia Mangia!

Fusilli Pasta with Pesto

yield: 4 servings | time: 50 minutes

ingredients

5 cups basil (2 large packages, about 4 oz)
½ cup olive oil + (2 tablespoons for the roasted garlic)
¾ cup freshly grated Pecorino Romano
⅓ cup pine nuts
4 cloves of garlic, unpeeled
¼ tsp salt
¼ tsp pepper
1 lb dried fusilli

method

For the Roasted Garlic

Preheat the oven to 350 degrees F.
Line a baking sheet with aluminum foil. Place the unpeeled garlic cloves on the baking sheet, and drizzle with the 2 tsp of olive oil.
Roast for 30-40 minutes, turning halfway through, until tender and lightly browned.
Note: Another option is blanching garlic. Peel the garlic cloves and bring a small pot of water to a boil. Boil for 3-5 minutes until tender. This is a great alternative to roasting that still cuts back on the sharpness of raw garlic, and will save you some time.

For the Pesto

Remove basil leaves from stem and gently rinse. Set aside.
In a small, dry sauté pan, toast the pine nuts over medium-low heat, stirring every few minutes. Toast for 10 minutes, or until golden brown. (Note: Make sure not to add any oil to the pan.)
Add the basil, garlic, Pecorino, pine nuts, salt, and pepper to your food processor.
Pulse a few times until the ingredients are incorporated. Scrape down the sides of the food processor with a spatula.
With the food processor running, slowly stream in the 1/2 cup of olive oil. The pesto should be smooth and fully combined with the olive oil. If the pesto is too dry, slowly add more olive oil until emulsified and creamy. Adjust salt and pepper to taste.
Cook the fusilli, or pasta of choice, until al dente (with a slight bite to it). Combine with pesto and serve with freshly grated Pecorino.