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Mushroom Pesto Fusilli


  • 2 cups fresh basil leaves, packed
  • 2 garlic cloves
  • ⅓ cup pine nuts or walnuts
  • ½ cup olive oil
  • ½ cup Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon lemon juice
  • For the pasta:
  • 2 tablespoons olive oil
  • 10 ounces mushrooms, sliced
  • 2 garlic cloves, minced
  • Salt, to taste
  • Pepper, to taste
  • 1 pound fusilli pasta, cooked
  • Pesto sauce


  1. Make Pesto: Combine basil, garlic, pine nuts, and oil in a blender. Use ¼ oil first, then keep adding as necessary. Blend until a paste forms. Add cheese, salt, pepper, and lemon juice.
  2. Blend until smooth. Transfer to a small bowl. Serve pesto immediately or store in the fridge for up to five days.
  3. Heat oil, add mushrooms, salt, pepper, and garlic. Cook until most of the water is gone.
  4. Turn off heat, add cooked fusilli (al dente).
  5. Add pesto. Toss until evenly coated. Slowly add pasta water until you get your desired consistency.
  6. Serve with additional Parmesan.