From Geneva with love: Pesto Genovese Pasta. On a cold day, forget a salad, let’s go for something a little more heartwarming and satisfying? Makes sauce for 400 g of pasta.
Course
Sauce
Category
Italian
Prep Time15minutes
Total Time15minutes
Servings4
AutorElle
Ingredients
2clovesof garlic
pinchof sea salt
1cupfresh basil,Genovese basil or buy fresh at the market, not too strong (50 g)
1tablespoonpine nuts(5 g)
7tablespoonsextra virgin olive oil(100 ml)
2tablespoonsPecorino cheese or Grana padano cheese(30 g)
1/3cupparmigiano reggiano cheese(80 g)
Method
Finely crush the garlic and salt, add the basil leaves one hand at the time, add the pine nuts and then the cheese.
Add some of the extra virgin olive oil and keep pounding and/or mixing until you obtain a fine and smooth creamy sauce. Do not cook pesto!
Trofie and trenette are the pasta used in Liguria but linguine or spaghetti al dente also go very well with this sauce.