Winter Pesto with Pasta Fusilli

Uffffff! I’ve been busy. I know it’s been a while since I published my last post, but it’s crazy busy in the office and I have a few other things on my plate- nomen omen!- hence I don’t cook. Enough to say, two days ago on my work way ( you see!!) back home from work I ended up eating kebab, while talking to my sister on the phone. I mean, she was talking, I was eating, I was also thinking that it was completely dark. No, November it’s not my favorite time of the year for sure. I wake up – it’s dark, I leave the office- it’s dark again, and jogging is not as much fun anymore. You just run through the park, looking around and hoping there is no one in those bushes along the alley!

I come up with this recipe last Sunday. My boyfriend said he was going to the shop to buy some pesto, because he wanted me to make pasta. I have never made pesto before, yes! And I had all the ingredients, so why not to make it at home?? It was a good excuse to try my new food processor as well. Well, it’s not that new. I bought it last year as my Christmas present, thinking what I was going to cook using that thing. I’m sure you can easily imagine how many times I used it … After I made this pesto though, I will be using it more often. The aroma of fresh basil and the olive oil in my kitchen was almost decadent! You can say, but pesto is a summer dish. My pesto is more of a winter version. I added pistachios, hazelnuts, walnuts, sunflower seeds and lost of garlic- it’s perfect for this cold! Lots of vitamins and natural elements in one small jar of pesto. As for the tomatoes- the answer is simple. At the beginning I thought I added too much salt, so I wanted to make the taste a bit milder. The only thing I come up was to add some fresh tomatoes. And it worked perfectly! Tomatoes very nicely balanced  the combination of nuts, the garlic and basil. You can keep this pesto in the fridge for two, even three days. I made it again for my today’s lunch, because I didn’t have time to cook, and it takes maybe 10 min all together to prepare it. It’s really yummy with pasta fusilli. I hope you can try it at some point during this cold time. One more thing. If you’re planning on a romantic date the same day, better make sure your date eats that pesto too- remember lots of garlic!!- otherwise leave it for another occasion. Don’t tell me I didn’t warn you 😀

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Ingredients

Makes at least 4 servings, preparation 10 min not more in the food processor

  1. 30 g of pine nuts
  2. basil- as much as you want, I used 5-6 stems, the sprigs are of course the best ones
  3. 1 tablespoon of sunflower seeds
  4. 10 hazelnuts
  5. 2 tablespoons of pistachios- already chopped
  6. 4-5 walnuts
  7. 2 cloves of garlic
  8. 2 medium sized tomatoes
  9. 5-6 tablespoons of olive oil- make sure it’s a good quality one
  10. salt and black pepper

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Method

This is probably the easiest recipe I ever published, but still so good! Simply throw everything into the food processor- apart from the tomatoes, and blend all the ingredients.

pesto 3

Whe then pesto is almost smooth, cut the tomatoes in bigger pieces and add them to the pesto. Mix all together again.

pesto 2

Once the pesto is ready, taste it to make sure you like the seasoning- you can still add some salt or pepper. In a large pot boil some water and cook fussili. When the pasta is ready just combine it with your freshly made pesto.

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By the way- don’t forget that the best way to combine the pasta and pesto is to add 1-2 tablespoons of water from the boiling pasta. The taste is going to be much nicer and  the pesto will be warm. I really hope you are going to like it!

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26 thoughts on “Winter Pesto with Pasta Fusilli

  1. I should not be reading this on an empty, grumbling stomach – torture! Such gorgeous images and love the selection of not only nuts but the non-grad addition of tomatoes. Lovely, Marta. PS please run with someone else when it is dark!

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    • Kellie I asked my boyfriend to run with me 😀 it worked the last two evenings, but I don’t know for how long! This pesto is yummy- had it again with pasta today- still in my fridge and still good!

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  2. Gorgeous and beautiful combination of ingredients inside this winter version of your decadent Pesto, Marta 🙂 Enjoy the rest of your weekend and cross fingers for this week xx The pictures are stunning 😉

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  3. I have the smallest amount of basil from the bush I brought inside this fall – sometimes I can keep it alive, sometimes not so much, but this looks like a perfect recipe to finish it off. I like that this pesto has so many other lovely ingredients!

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  4. Damn woman, this looks good as hell!
    And yeah I completely feel you when you say November is a sucky months. All that darkness boo!
    So do be careful out there running although I pity the guy stupid enough to try and grab you.
    Try not to unload both barrels on him,I’m too tired to fly over and bail you out😝

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