Pesto alla Genovese
A remix of a recipe by Chefless
Ligurian sauce of basil, pine nuts, garlic, Parmigiano, Pecorino and olive oil. This recipe was created by AI, some information may not be accurate.
- Servings
- 4
- Difficulty
- Easy
Save this recipe in Chefless
Cook it step by step, add it to your week, and get the shopping list in the app.
Ingredients
- 100 g fresh basil leaves
- 30 g pine nuts
- 2 pc garlic cloves
- 60 g Parmigiano Reggiano, grated
- 20 g Pecorino Sardo, grated
- 120 ml extra virgin olive oil
- 1 pinch coarse salt
- 400 g trofie pasta
Steps
- Pound garlic and salt in a mortar to a paste.
- Add pine nuts and crush, then work in basil leaves a handful at a time.
- Stir in both cheeses, then drizzle in the olive oil to a creamy sauce.
- Cook the trofie in salted water until al dente.
- Toss the pasta with the pesto, loosened with a spoon of pasta water.
Diet tags are added by the recipe's author.