Whenever I make pesto in a food processor, I reach the point just before drizzling in the olive oil and ALWAYS think, “This looks amazing.” Inside the bowl is a coarse textured, alluringly flecked mixture: brilliant green basil studded with bits of gold – walnuts or pine nuts, Parmesan cheese, and garlic. Each time, I ignore my instinct to stop there, and, obediently, drizzle in olive oil until a delicious, smooth paste forms.
But not today.
‘Pesto’ has endless meanings, endless possibilities. It can be made with parsley, mint, spinach, arugula. Traditional pine nuts – at $40 or more a pound these days – are often replaced by walnuts, almonds, hazelnuts. And for cheese: Parmesan, pecorino, asiago. Then there is sun dried tomato pesto. And I imagine that you can think of ten more varieties.
Of the variations I’ve experimented with, this may be my favorite. The ingredient proportions are non-traditional – heavy on nuts and cheese. But if you love pesto, as I do, please trust me. You’ll love it this way.
The dish comes together in about 15 minutes, including the time it takes to boil the pasta. You toss the hot pasta with the raw, chunky pesto and a few swirls of olive oil and your main course is complete. Toss a quick green salad and dinner is done.
Fusilli with Deconstructed Pesto
We enjoyed this alongside steamed summer squash and salmon, grilled and seasoned simply with salt, pepper, and a squeeze of fresh lemon. I used whole wheat fusilli, and it was delicious. But feel free to use any favorite pasta that you have on hand.
For the deconstructed pesto:
1 medium clove garlic
1 cup loosely packed fresh basil leaves
1/2 cup toasted walnuts
3 ounces Parmesan cheese, shredded or cut in small chunks
1/2 teaspoon kosher salt
For the pasta:
1 pound fusilli pasta
2 tablespoons extra virgin olive oil for drizzling
Heat a large pot of salted water to boil. Once water boils, add fusilli and cook according to package directions.
Meanwhile, make the deconstructed pesto: with the food processor running, add garlic, fresh basil, walnuts, Parmesan cheese, and salt through the shoot. Process until mixture resembles a coarse meal. Using a spatula, scrape the pesto in to a large serving bowl.
When al dente, drain fusilli and add immediately to pesto in serving bowl. Drizzle with olive oil; toss to coat pasta evenly with oil and pesto.
Divide among 4 individual bowls. Garnish with shavings of Parmesan cheese and fresh basil leaves if desired. Serve.
4 generous servings