Trenette with Pesto

Genova, Liguria

For Pesto

15g (1/2 oz) fresh Basil

2 large garlic cloves, peeled and ground with large crystal salt

175 ml (6 fl oz) olive oil

15g (1/2 oz) Parmesan and pecorino cheese grated in mixed together

15g (1/2 oz) pine kernels


To complete the dish

10 oz Trenette

125g (4 oz) potatoes cubed and boiled

50g (2 oz) green beans cooked

Pecorino or Parmesan

  1. Either with a pestle and mortar or in a food processor chop the basil leaves
  2. Add the garlic, half the pine kernels and cheese.  Blend
  3. Add the olive oil in a thin stream.

Pesto sauce can be used for the following recipe and also to add to soups to add flavour.

  1. Cook the pasta according to the instructions on the packet.
  2. When cooked drain saving some of the cooking water.  Add the pesto sauce, potatoes, beans and a little cooking water if required.

Serve with extra Parmesan or Pecorino cheese


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