The definitive basil sauce from Genoa. Fresh basil leaves, pine nuts, garlic, Parmesan, Pecorino, and high-quality olive oil are pounded (or blended) into a bright green emulsion. Served here with Trofie or Linguine.
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8 items
If using a mortar (traditional): Pound the garlic and pine nuts with sea salt until a paste forms
Add fresh basil leaves gradually, crushing them against the walls in a circular motion until green liquid is released
Stir in the cheeses (parmigiano reggiano and pecorino fiore sardo)
Drizzle in the extra virgin olive oil while stirring to create a creamy emulsion
Boil the trofie pasta in salted water until al dente. Reserve some water
Place pesto in a large bowl. Add a splash of pasta water to loosen it
Drain pasta and toss with the pesto in the bowl (off heat). Serve immediately
