Pesto alla Genovese

The smell of the sea rising up the steep cliffs with vineyards clinging to their sides, the aroma of herbs growing wild and the scent of flowers ornamenting the narrow shelves – all this is Liguria and the coastal region called the Cinque Terre. Vineyards and olive groves are everywhere on the hills, so wine and olive oil are always present on our tables.

Ingredients :

Basil, 2 bunches
Pine nuts, a handful
Garlic, 1 clove
Salt, 1 teaspoonful
Parmesan cheese, 50 gr.
Extra-virgin olive oil, 3 tablespoons
Butter, a teaspoon

Preparation

– Remove the leaves of the basil from the twigs and wash them in cold water.

– Crush the pine nuts, garlic and salt in a mortar then add the oil until you have the density you prefer.

– Lastly add the grated Parmesan cheese and mix well.

Before seasoning the pasta, put a knob of butter on the plate followed by the Pesto sauce and let it warm on the pot where you are boiling the pasta. Then mix in the pasta well and serve hot.

Notes

Trenette noodles, or any type of large grooved noodles, goes well with the Pesto sauce. Do not use noodles such as spaghetti, bucatini or penne.

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