TABELIAAUTHENTIC RECIPE
Fagiolini alla GenoveseGenoese Green Beans with Pesto
A Ligurian side dish of boiled green beans dressed with basil pesto. Pesto’s partnership with potatoes and pasta is famous, but green beans are also a traditional companion.
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Ingredients (2 servings)
- Green beansTrim both ends350 g
- Basil pesto (Genovese)60 g
- Parmigiano ReggianoGrate20 g
- Extra virgin olive oil20 ml
- Salta little
Method
Prepare the green beans
- 1 Grate the Parmigiano in advance.
- 2 Trim both ends from the green beans.
Boil the beans al dente
- 1 Boil the green beans in salted boiling water for 4–5 minutes.
Ready when
Leave them al dente.
Cool the beans in cold water
- 1 Drain in a colander, cool in cold water and drain again.
Mix the pesto dressing
- 1 Mix the basil pesto and olive oil in a bowl.
Dress the green beans with pesto
- 1 Toss the green beans with the pesto, scatter with Parmigiano and serve.
Caution
Do not heat.
About this dish
At a Ligurian table, basil pesto is more than a sauce: it symbolizes the aroma of the region. Around Genoa, pesto has long been eaten with potatoes and green beans as well as pasta. Fagiolini alla genovese presents that combination as a contorno.
Liguria is a narrow strip of land where mountains press toward the sea, leaving limited farmland. The basil and green beans grown there were important summer ingredients in home cooking. Even a simple dish of boiled vegetables dressed with pesto expresses an aromatic culture born on the coast.
Today, in Genoa’s markets and homes, pesto remains naturally linked with seasonal vegetables. Through its use in vegetable side dishes as well as pasta, it is a condiment supporting the breadth of Ligurian cooking.
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