Fusilli Pasta with Basil Pesto

Fusilli Pasta with Basil Pesto

Since the day I’ve started growing Basil in my garden I’ve been trying out many basil recipes. From adding basil to my pizzas, soups, salads and lately to my pastas by making basil pesto. I love the aroma it adds to the food and the taste with very little ingredient used. 

Making basil pesto is so much easy and it takes so little time. All you have to do is add all the ingredients into the blender and pulse blend it few times to make a smoothie paste. What I love most about basil pesto is you can make this ahead of time and store it. So whenever you need a sauce on pasta, gnocchi, steamed veggies, grilled chicken or even for salads all you have to do is add pesto, give a good mix and serve. Okay let’s get to the recipe and see how this is done.


  • Cooked Fusilli – About 150g 
  • 1.5 cups of fresh basil (chopped) 
  • 03 tbsp of olive oil 
  • 02 medium sized garlic cloves (minced) 
  • 1/4 tsp of salt 
  • 1/4 tsp of pepper 
Fusilli Pasta with Basil Pesto

Fusilli Pasta with Basil Pesto


01. Add basil, walnuts, garlic, salt, pepper, cheese into a blender and pulse a few times until it becomes a paste. 

02. Add olive oil and pulse again till it becomes a smooth purée. Normally the texture of the pesto can range from purée to thick paste based on your personal preference. I prefer mine little runny as it’s easy to mix with pasta and salads. 

03. Heat up 2.5 cups of water in a cooking pot, add salt, olive oil. Adding olive oil to the water stops pasta from sticking. 

04. When the water is boiling add Fusilli. Cover and cook for about 10-12 mins. When the pasta is cooked drain out all the water and set aside. 

05.Add the pesto sauce to cooked pasta and serve. You can serve this warm or cool. 


  • If your pesto is too thick then feel feel to add some extra olive oil and pulse blend a few times or if it’s too runny then add more basil/walnuts. 
  • If you want to store your Pesto sauce then all you have to do is pour the sauce in to a container and keep refrigerated, stays fresh for good 4-5 days. If you want to keep for longer period then simply you can pour the sauce into ice cube tray and freeze it.

Please let me know how this recipe turns out for you in the comments! You can also share your results with me on Instagram with the hashtag #thefoodsnapsrecipes. 

Cant wait to see your re-creations! 

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