Italy · Italy

Pesto alla Genovese (Basil Pine Nut Pesto)

Name: Pesto alla Genovese (Basil Pine Nut Pesto)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Italy
Ingredients: fresh basil leaves 60 g; pine nuts 30 g; Parmigiano Reggiano, grated 60 g; Pecorino, grated 20 g; garlic clove 1 pieces; extra virgin olive oil 120 ml; fine salt 3 g; trofie or linguine 400 g; potato, diced 150 g; green beans, trimmed 100 g

A bright basil pesto tossed with trofie or linguine, finished with potato and green beans.

27 minutes · 4 servings · Easy

Pesto alla Genovese is Ligurian, and its ingredients reflect what the hillsides gave: basil, pine nuts, garlic, salt and oil. The traditional method pounds the mixture in a mortar, which bruises the basil and releases the oils slowly. It is used as a sauce, but also as a sauce for potatoes and green beans, eaten with the hands.

Ingredients

fresh basil leaves60 g
pine nuts30 g
Parmigiano Reggiano, grated60 g
Pecorino, grated20 g
garlic clove1 pieces
extra virgin olive oil120 ml
fine salt3 g
trofie or linguine400 g
potato, diced150 g
green beans, trimmed100 g

Directions

1
Blend basil, pine nuts, cheeses, garlic, oil and salt to a paste.
2
Boil pasta with potato and green beans 10 minutes; drain, save water.
3
Toss pasta with pesto, loosening with a splash of cooking water.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content