This pesto is a variation on the traditional Pesto alla Genovese and adds a new twist to a well-loved staple pasta sauce that can be made in the time it takes for the water to boil.
How to do it:
Bring a large pan of salted water to the boil and add the Fusilli based on the recommended portion size on the pack and the number of people you’re cooking for. Cook for the indicated time, stirring occasionally. Heat-up half a cup of dry white wine and soak a few sun-dried tomato halves in it for a few minutes.
Make the Pesto: Grind/pound a clove of garlic, a handful of pine nuts and a pinch of rock salt until ground into a sandy paste. Add a few (strained) sun-dried tomatoes and mix/chop to a paste. Add a slug of oil and the basil leaves a handful at a time (keeping a few back for decoration later) and pound/mix until combined. Mix in the grated parmesan and slacken the mixture with more oil if needed. Taste the mixture. Adjust the seasoning adding a pinch of salt if it really needs it. You should have a dark red, thick paste.
Thinly slice a few extra sun-dried tomatoes diagonally into strips. Scrape the pesto into a large serving bowl. Drain the pasta keeping back some of the cooking liquid. Add some of the cooking liquid to the pesto to slacken the sauce. Add the Fusilli and stir to combine. Adjust the consistency with more of the cooking liquid if needed. Top with the thinly sliced sun-dried tomatoes and the basil leaves and a drizzle of EVO. Enjoy!