Fusilli with dried tomato, almond and mint pesto
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Cook time: 
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Serves: 4
  • 380 g fusilli
  • a small bunch of fresh mint
  • 200 g dried tomatoes
  • 40 g peeled almonds
  • 15 fresh basil Leaves
  • 1 clove of garlic
  • 6-8 tbsp of Olive oil, extravirgin
  • 1 tbsp of grated pecorino cheese
  • salt
  1. Put herbs in the mixer and blend for a few seconds.
  2. Add salt, dried tomatoes.almonds and pecorino cheese.
  3. Add olive oil and blend until fluid and creamy.
  4. Cook fusilli in salted boiling water, drain it and season with dried tomato pesto.
  5. Sprinkle with fresh mints and basil leafs and serve it immediately.
Recipe by Fugassa & Caffe at https://anikoszabo.eu/fusilli-al-pesto-di-pomodori-secchi-mandorle-e-menta/