Pesto Genovese Pasta
Pesto alla Genovese hails from Genoa in Liguria, where fresh basil, pine nuts, garlic, and Parmigiano-Reggiano are traditionally crushed together in a marble mortar with a wooden pestle to preserve the basil's bright, uncooked flavor. Tossed with trofie or trenette pasta and a splash of starchy pasta water, it's one of Italy's simplest and most fragrant sauces.
By YumYum Editorial · Italian
Prep: 15 min · Cook: 12 min · Total: 27 min · Serves 4
Ingredients
- 14 oz trofie or trenette pasta
- 3 cups fresh basil leaves, packed
- 1/2 cup pine nuts, lightly toasted
- 2 cloves garlic
- 3/4 cup grated Parmigiano-Reggiano
- 1/4 cup grated Pecorino Sardo or Pecorino Romano
- 2/3 cup extra-virgin olive oil
- 1/2 teaspoon fine salt, plus more for pasta water
- 1 small waxy potato, peeled and diced (optional, traditional addition)
- 1 handful green beans, trimmed and halved (optional, traditional addition)
Instructions
- If using, bring a large pot of salted water to a boil and cook the potato and green beans for 5-6 minutes until just tender; remove with a slotted spoon and set aside.
- In the same pot, cook the pasta according to package directions until al dente.
- Meanwhile, combine the basil, pine nuts, garlic, and a pinch of salt in a food processor and pulse until coarsely chopped.
- With the processor running, drizzle in the olive oil slowly until the mixture becomes a smooth, bright green paste.
- Transfer to a bowl and fold in the Parmigiano-Reggiano and Pecorino by hand (stirring rather than processing preserves the pesto's texture and color).
- Reserve 1/2 cup of pasta water, then drain the pasta and toss it with the potato and green beans, if using.
- Loosen the pesto with a splash of hot pasta water, then toss thoroughly with the pasta until every strand is coated in green.
- Serve immediately with extra grated cheese on top.