Traditional pesto is built around Italian basil — mild, sweet, and slightly anise-like. Local basil here is different. It's more astringent, with a sharper bite that can throw off a classic pesto recipe if you don't account for it. The honey fixes that. A small amount is enough to soften the sharpness and bring the sauce into balance.
The pine nuts are swapped for walnuts for a practical reason — walnuts are far easier to find in local supermarkets and significantly cheaper. But the swap also works in the recipe's favor. The earthiness of walnuts helps round out the astringency of local basil, and it pairs better with honey than pine nuts would.
A few things to keep in mind: don't over-blend the pesto. Pulse it until it comes together as a thick paste — you want some texture, not a smooth puree. And mix the pesto into the pasta while it's still warm. The heat loosens the sauce and helps it coat every piece evenly.
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Pinoy pesto swaps pine nuts for locally available walnuts and adds honey to balance the sharper bite of local basil. This recipe uses Fusilli but it can work with any pasta.
Make pesto: Place basil, walnuts, garlic, honey, lemon juice, and Parmesan in a food processor. Pulse a few times to bring everything together. With the processor running, slowly stream in olive oil until the mixture emulsifies into a thick paste. Don't over-blend — some texture is good. Season with salt and pepper.
Cook pasta: Bring a large pot of heavily salted water to a boil. Add fusilli and cook until al dente — cooked through but still firm with a slight bite, about 8–10 minutes or according to package instructions. Reserve ¼ cup of pasta water before draining.
Combine: Drain the pasta and transfer to a large bowl while still warm. Add pesto and toss until every piece is well coated. If the sauce feels too thick, loosen with a splash of the reserved pasta water.
Serve: Plate and top with freshly grated Parmesan. Serve warm.
