Fusilli Pesto
Basil Pesto, Stracciatella, Pecorino Romano PDO
Chef Robert Hartman of Saint Theo’s | New York
Adapted by StarChefs | July 2024
INGREDIENTS
Basil Pesto:
Yield: 2 cups
6 cloves garlic, confit
50 grams extra virgin olive oil
100 grams fresh basil leaves
150 grams grated Pecorino Romano PDO
18 grams kosher salt
8 grams cracked black peppercorns
200 grams grassy extra virgin olive oil
To Assemble and Serve:
Yield: 2 servings
160 grams kosher salt
275 grams fresh fusilli
10 grams lemon juice
100 grams stracciatella
20 grams grassy olive oil
Sel gris
75 grams grated Pecorino Romano PDO
2 leaves opal basil
METHOD
For the Basil Pesto:
In a blender, purée garlic and regular olive oil until smooth. Let cool. Transfer to a food processor. Add basil, Pecorino Romano PDO, salt, pepper, and 15 grams crushed ice. With the machine running on low speed, slowly stream in grassy olive oil. Continue to process until mixture is fully emulsified. Add additional ice if needed to prevent mixture from overheating. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a pot over medium heat, bring salt and 2 liters water to a boil. Add pasta and cook 90 seconds. Strain, reserving pasta water, and set aside. In a mixing bowl, combine Basil Pesto and lemon juice. Transfer 200 grams Basil Pesto to a sauté pan over medium-low heat. Add cooked pasta and 200 grams reserved pasta water. Toss until pasta is evenly coated. Fold in stracciatella and olive oil. Season with kosher salt. Divide mixture evenly into two serving bowls. Top with sel gris, Pecorino Romano PDO, and basil leaves.
