TABELIAAUTHENTIC RECIPE
Trofie al Pesto GenoveseTrofie with Genoese Pesto
A traditional Ligurian dish pairing twisted trofie pasta with Genoese pesto made from basil, pine nuts, Parmigiano, pecorino, garlic and olive oil. Grinding by hand in a mortar is the key to its aroma.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- Trofie320 g
- Small-leaf basilUse only the leaves. Wash and dry completely.50 g
- Parmigiano ReggianoFinely grate.35 g
- Pecorino SardoFinely grate.15 g
- Pine nuts30 g
- Garlic1 clove
- Extra virgin olive oilA light, fruity variety is ideal.80 ml
- Coarse saltHelps break the basil fibres while grinding in the mortar.1 pinch
Method
Grate the cheeses
- 1 Finely grate 35 g Parmigiano.
- 2 Finely grate 15 g pecorino.
Ready when
Both cheeses should be finely grated to a powder-like texture.
Caution
Grate finely, as coarse pieces are harder to dissolve.
Crush the garlic
- 1 Put a pinch of coarse salt and 1 garlic clove in the mortar.
- 2 Grind with a circular motion of the pestle to form a paste.
Ready when
The garlic should be a uniform paste.
Caution
Use a circular grinding motion rather than pounding.
Grind the basil
- 1 MeanwhileBegin heating a large pot of water, with 10 g salt per 1 L water.
- 2 Add the basil leaves to the mortar a little at a time.
- 3 Break the fibres with a circular grinding motion, without pounding.
- 4 Continue until all 50 g have been ground.
Ready when
All the basil should form a paste while retaining its bright green colour.
Caution
Pounding causes oxidation and darkening; always use a circular motion.
Add pine nuts and cheese
- 1 Add 30 g pine nuts and grind.
- 2 Add the grated Parmigiano and pecorino and mix well.
Ready when
The pine nuts should be crushed and combined with the cheese.
Finish the pesto with oil
- 1 Gradually add 80 ml olive oil while stirring with a spoon.
Ready when
The pesto should be smooth and uniform.
Caution
Do not heat it; heat dissipates the aroma.
Cook the trofie
- 1 Add 320 g trofie to the prepared boiling salted water.
- 2 Cook al dente according to the package instructions.
Ready when
The pasta should be cooked for the indicated time and have an al dente texture.
Toss with pesto
- 1 Loosen the pesto with 2 tbsp pasta cooking water.
- 2 Quickly toss the drained trofie with the pesto.
Ready when
The pesto should coat all the trofie evenly.
Caution
Toss promptly; taking too long loses the aroma.
About this dish
Small food shops line the cobbled caruggi, the narrow alleys of Genoa’s old town. The Ligurian basil that fills the markets from spring into summer has long been treasured locally as an expression of sea breezes and terraced hillsides.
The word pesto is said to derive from a Latin word meaning to pound or crush. In Genoese homes, this green sauce appears at Sunday lunches and summer tables. Paired with trofie or trenette, it has become a symbol of Ligurian cooking.
Pesto genovese still expresses Ligurian identity and is passed down through generations in homes and restaurants. Its pairing with trofie is a classic that brings together life in Liguria, where sea and mountains lie close together.
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