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Mediterranean Pesto Fusilli close up

Mediterranean Pesto Fusilli


  • 320 gr Fusilli pasta
  • 1 orange – keep half to squeeze and strain
  • 1 garlic clove small
  • 30 gr peeled almonds
  • 30 gr pistachio kernels shelled
  • 50 gr sun-dried tomatoes
  • 30 gr salted capers
  • 50 ml extra virgin olive oil
  • 40 gr grated parmesan
  • A sprig of thyme and rosemary
  • Extra virgin olive oil to taste
  • Salt and pepper


  • To prepare the pesto:
  • First desalt the capers: leave them to rest in a large cup of warm water for at least one hour.
  • Meanwhile, blanch the sun-dried tomatoes (unless they are in oil): put the sun-dried tomatoes in a pan with boiling water, leave them for about 2 minutes then let them cool in the water. Once cooked, take them out of the water when lukewarm and chop up.
  • If you have sun-dried tomatoes in oil just make sure to drain them well, then dry them with kitchen paper and finely chop up.
  • Take the almonds, the pistachio kernels, the garlic clove and the herbs and chop them up too.
  • (You could also use a blender but you will not get the same effect. If you use a blender, make sure you do not chop too finely as you would get a cream rather than your sauce. Be aware too that the herbs might not be chopped properly if you use the blender)
  • Place all finely chopped ingredients in a small pan, add the oil and heat a little without cooking it. Grate the rind of half the orange and add it to the pan with the juice once you have taken the mixture off the heat; season with salt and pepper and add the capers.
  • To prepare the pasta:
  • Heat up no less than three litres of water in a pan and bring to the boil: when it is boiling add a spoonful of salt and the fusilli and gently mix. Cook as instructed on the packet.
  • To prepare the final dish:
  • Once the pasta has cooked, drain it and keep aside one cupful of the cooking water.
  • Put the fusilli in a serving dish, add the Mediterranean pesto and a few spoonfuls of the boiling water used for the pasta, plus half of the grated parmesan. Stir well.
  • Tidy up the edges of the serving dish, scatter the remaining parmesan, add a final touch of extra virgin olive oil and serve warm.