Trofie with pesto alla genovese

Pesto is derived from the Italian verb pestare, to grind or crush, and it is a great classic symbol of Genoese and Italian cuisine.

You only need a few good ingredients to do it:

  • 50 g basil leaves
  • 15 g pine nuts
  • 2 small garlic cloves
  • 70 g Parmigiano Reggiano cheese
  • 30 g Pecorino Romano cheese
  • a pinch of salt
  • 100 ml extra virgin olive oil

How to do your homemade pesto:

First thing roast your pine nuts if are not roasted already. Then place the basil leaves, garlic cloves and salt into a mortar, and bash it all together, then add the roasted pine nuts and grind it with the pestle until it’s a paste. If you don’t have the mortar and pestle, you can use a food processor to blend until finely chopped. Add the grated cheese and extra virgin olive oil and mix together.

Fresh homemade pesto tastes so much better than store bought, with such a fragrant flavor. It’s the perfect way to use up your fresh homegrown basil.

You can prepare the pesto in advance and keep it in an airtight container for a day in the fridge.

This Ligurian traditional sauce is used as a delicious condiment for testaroli or trofie, types of fresh pasta that you can enjoy in the narrow alleys or caruggi of Genoa or in the comfort of your home.

Trofie with pesto alla genovese

What you need:

  • trofie pasta
  • fresh basil pesto
  • grated pecorino cheese
  • extra virgin olive oil
  • salt

The trofie with pesto alla genovese is a first course originating in the Ligurian region, very fragrant, simple to make and really a very tasty dish.

How to do it:

Cook the trofie in salted water slightly al dente and drain. Season with pecorino cheese and a few tablespoons of cooking water, then pour the pesto. Stir to mix well and serve.

And because the eyes need their part too, find the perfect tableware for your delicious food.