Trofie al pesto Genovese

Trofie al pesto Genovese are a classic of Ligurian cuisine, a recipe that is simple but at the same time full of flavor. Here is the recipe:

Ingredients

• 320g of trofie (typical Ligurian pasta)
• 2 bunches of fresh basil
• 30g of pine nuts
• 2 cloves of garlic
• 60g of grated Parmesan cheese
• 20g of grated Sardinian pecorino
• 100ml of extra virgin olive oil
• Coarse salt to taste
• (Optional) A few basil leaves for garnish

Preparation

1. Start by preparing the pesto. In the mortar, begin to crush the garlic cloves with a pinch of coarse salt until you get a cream.
2. Add the basil leaves (previously washed and dried) and continue to pound with a rotary movement. The idea is to “tear” the leaves rather than cutting them, to enhance their aroma without making them bitter.
3. Incorporate the pine nuts and continue mixing everything in the mortar.
4. Gradually add the Parmesan and pecorino, continuing to stir.
5. Finally, add the extra virgin olive oil in a thin stream, always pounding until you get a homogeneous sauce. Adjust the salt if necessary.
6. Bring a pot of salted water to a boil and cook the trofie according to the instructions on the package.
7. Drain the pasta al dente, preserving some of the cooking water. Mix the trofie with the pesto, adding a little cooking water to make the dressing creamier.
8. Serve immediately, garnishing with a few fresh basil leaves if desired.

Did you know?

Pesto, like many traditional Italian dishes, has ancient origins. The use of the mortar helps to preserve the fragrances of the basil and its chromatic brilliance. A true Genovese pesto is characterized by a balanced alchemy of flavors, where no ingredient should overpower the others.

Bon appétit!