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Walnut, oregano and pecorino pesto fusilli

Name: Walnut, oregano and pecorino pesto fusilli
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 1 bunch oregano, leaves picked; 80g toasted walnuts; 3/4 cup (60g) finely grated pecorino, plus extra finely grated to serve; 1 small garlic clove, crushed; Juice of 1 lemon; 1/2 bunch basil, leaves picked; 200ml extra virgin olive oil; 500g fusilli

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05m

15m

Walnut, oregano and pecorino pesto fusilli

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by Phoebe Wood

Aug 01, 2017

Full of fresh, flavourful herbs, this fast fusilli recipe will be a guaranteed crowd pleaser.

1 bunch oregano, leaves picked
80g toasted walnuts
3/4 cup (60g) finely grated pecorino, plus extra finely grated to serve
1 small garlic clove, crushed
Juice of 1 lemon
1/2 bunch basil, leaves picked
200ml extra virgin olive oil
500g fusilli

Method

1.

Place oregano, walnuts, pecorino, garlic, lemon juice and three-quarters basil in a food processor and whiz until finely chopped. With the motor running, add oil in a thin, steady stream until a smooth paste forms. Season to taste.
2.

Cook pasta according to packet instructions. Drain, reserving 1/4 cup (60ml) cooking liquid, and transfer to a serving bowl.
3.

Toss hot pasta with pesto and reserved liquid. Serve with extra pecorino and remaining basil leaves.