Pasta Genovese

Fusilli pasta tossed with fresh pesto sauce.

This will make 8 servings

  • 1.75 oz basil
  • .5 oz parsley
  • 2 cloves garlic
  • 1 oz butter
  • 1 oz walnuts
  • .5 oz pinenuts
  • .5 teaspoon salt
  • .25 teaspoon pepper
  • 1 cup evoo (extra virgin olive oil)
  • 4 oz romano

Combine all ingredients except olive oil and romano into blender/chopper.  Pulse.  Slowly add evoo, pulse again.  Put in mixing bowl and toss in romano.


Cook 4oz (9oz cooked) fusilli pasta in boiling water till done.  Drain off most of the water (leave some to mix with pesto)  place in a mixing bowl and add 2 oz of pesto.  Toss and serve.

Can add grilled chicken for extra flavor