Pasta al Pesto
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Background
Pesto alla Genovese comes from Liguria. Traditionally pounded in a mortar, it combines basil, garlic, pine nuts, cheese, and olive oil into an uncooked sauce.
Ingredients
- 400 g trofie, linguine, or spaghetti
- 50 g fresh basil leaves
- 30 g pine nuts
- 1 small garlic clove
- 60 g Parmigiano-Reggiano, grated
- 20 g Pecorino, grated
- 100 ml extra-virgin olive oil
- Salt
How to cook
- Crush garlic and pine nuts, then work in basil and a pinch of salt. Mix in cheeses and oil. Alternatively, pulse briefly in a food processor without heating the sauce.
- Boil pasta until al dente and reserve cooking water.
- Thin pesto with a little warm cooking water. Toss with drained pasta off heat and serve immediately.