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Trofie al Pesto Genovese
Created by Chef Graziella
The true pesto of Genoa, pounded in a mortar with basil, pine nuts, two cheeses, and Ligurian oil, tossed with twisted pasta, potatoes, and green beans as the Ligurians have done for generations.
Pesto is not made in a blender. Or rather, it can be, and what you produce will be adequate. But true pesto Genovese comes from the mortar and pestle, the marble bowl and wooden crusher that give the sauce its name. 'Pestare' means to pound. The pounding releases the oils from the basil leaves without heating them, without bruising them into bitterness. It creates a texture that no blade can replicate.
The basil must be young and tender, preferably from Pra', a small district west of Genoa where the maritime climate and soil produce leaves of extraordinary fragrance and delicacy. If you cannot obtain Genovese basil, use the smallest, most tender leaves you can find. Large leaves grown in hot climates turn aggressive and minty.
The combination of trofie, potatoes, and green beans is not a suggestion. This is how pesto is eaten in Liguria. The starch from the potatoes thickens the sauce. The green beans add sweetness and texture. Those who omit them are making a different dish. They are not making trofie al pesto Genovese.
Ingredients
fresh basil leaves
Quantity
2 cups packed (about 2 large bunches)
Genovese variety if possible
pine nuts
Quantity
2 tablespoons
garlic cloves
Quantity
2
peeled
| Ingredient | Quantity |
|---|---|
| fresh basil leavesGenovese variety if possible | 2 cups packed (about 2 large bunches) |
| pine nuts | 2 tablespoons |
| garlic clovespeeled | 2 |
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