ItalianGenoese
Trofie with Pesto
by Federico Fusca Chef · 332K subscribers on YouTube
A traditional Ligurian pesto alla Genovese made in the classic mortar and pestle method, served with handmade trofie pasta. The pesto is fragrant, creamy, and bursting with fresh basil, pine nuts, and aged cheeses.
- Cook
- 5 min
- Difficulty
- medium
Ingredients
8 items- Fresh BasilA large bunch of fresh basil, about 50-100 leaves
- 1/2 pcsGarlicHalf a clove, adjust to taste
- Coarse SaltA pinch of coarse salt
- Pine NutsA handful, preferably from Pisa
- Grated Parmigiano ReggianoGrated, to taste
- Grated PecorinoGrated, to taste
- Extra Virgin Olive OilA drizzle, high quality
- TrofieFresh or dry, about 100g per serving
Method
- Wash and gently dry the basil leaves.
- Place a pinch of coarse salt in a mortar.
- Add half a garlic clove and pound with the pestle until it becomes a creamy paste.
- Add a few pine nuts and continue pounding until well incorporated.
- Gradually add the basil leaves, grated Parmigiano Reggiano, grated Pecorino, and a drizzle of extra virgin olive oil, pounding continuously.
- Continue pounding for about 40 minutes until the pesto is smooth and creamy. Adjust oil and salt to taste.
- Bring a large pot of salted water to a boil and cook the trofie pasta for 3–4 minutes until al dente.
- Drain the pasta, reserving a little pasta water.
- Place the pesto in a large bowl, add the hot pasta and a spoonful of pasta water, and toss gently without heat to coat evenly.
- Serve immediately, garnished with extra pine nuts or Parmigiano if desired.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
