🇮🇹 Italy recipe
Pesto alla Genovese
The pride of Liguria, authentic pesto Genovese is made by pounding sweet, small-leafed Genovese basil with garlic, pine nuts, coarse salt, Parmigiano-Reggiano, Pecorino Fiore Sardo, and the finest Ligurian extra virgin olive oil in a marble mortar. The result is a vivid green, fragrant sauce unlike any blender version.
Prep15 mins
Cook15 mins
Serves4
Difficultyeasy
Ingredients
- 60g fresh Genovese basil leaves (about 2 large bunches), washed and thoroughly dried
- 1 small clove garlic, peeled
- 30g pine nuts (preferably Italian or Mediterranean)
- 2g coarse sea salt (about half a teaspoon), plus more to taste
- 40g Parmigiano-Reggiano DOP, finely grated
- 20g Pecorino Fiore Sardo (or Pecorino Romano), finely grated
- 100ml extra virgin olive oil (Ligurian taggiasca if possible)
- 400g trofie pasta (or trenette, or linguine)
- 1 small potato, peeled and diced into 1cm cubes
- 100g green beans, trimmed and cut into 3cm lengths
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 480
- Protein
- 14 g
- Carbs
- 50 g
- Fat
- 24 g
