Pesto Pastaria mascotPesto Pastaria
Start Academy
All recipes

Liguria · Pesto alla Genovese

Trofie al Pesto Genovese

Hand-rolled trofie tossed in a vivid mortar-pounded basil pesto from the Ligurian coast.

Total

30 min

Prep

15 min

Cook

15 min

Serves

4

EasyLigurianVegetarianSummerCold sauce
Trofie al Pesto Genovese — Pesto alla Genovese

The Story

Where it comes from

True pesto is born in a marble mortar, not a blender. The friction of pestle against stone bruises basil rather than slicing it, releasing essential oils without bitterness. In Genoa, pesto is served with trofie (twisted hand-rolled pasta) and tossed with sliced potato and green beans — a coastal trinity that turns a sauce into a meal.

Mise en Place

Ingredients

For 4 servings. Quantities are by weight where it matters — Italian cooking is a math of grams and minutes.

For the pasta

  • Trofie (or trenette)

    400 g

  • Yellow potato

    peeled, diced

    1 medium

  • Green beans

    trimmed, halved

    150 g

For the sauce

  • Fresh basil leaves

    small-leaved Genovese basil if possible

    60 g

  • Pine nuts

    lightly toasted

    30 g

  • Garlic

    germ removed

    1 small clove

  • Parmigiano Reggiano

    grated

    40 g

  • Pecorino Sardo

    grated

    20 g

  • Coarse sea salt

    1 pinch

  • Extra-virgin olive oil

    Ligurian Taggiasca, mild

    120 ml

Equipment

Marble mortar + wooden pestle (ideal)Food processor (acceptable)Wide pot

The Method

Chef-led, step by step

  1. 1

    Pound the garlic and pine nuts

    In a chilled mortar, pound garlic with a pinch of salt to a smooth paste. Add pine nuts and grind to a fine cream.

    Chef's note · Chill the mortar in the freezer for 10 minutes — coolness preserves basil's color.

  2. 2

    Bruise the basil

    5 min

    Add basil leaves a handful at a time. Pestle with a circular crushing motion (never chop) until you have a vivid green paste, 4–5 minutes.

  3. 3

    Fold in the cheese and oil

    Work in both cheeses, then drizzle in olive oil while stirring with the pestle until the sauce is glossy and pourable.

  4. 4

    Boil the trinity

    10 min

    Salt 4 L of water. Add diced potato. After 4 minutes, add green beans. After 2 more minutes, add the trofie. Cook until pasta is al dente.

  5. 5

    Marry off heat

    Reserve 1 cup pasta water. Drain pasta + vegetables into a warm bowl. Add pesto + 2 tbsp pasta water. Toss gently — never on heat.

  6. 6

    Serve fresh

    Plate with extra parmigiano and a single whole basil leaf. No pepper, no extra salt — the pesto is balanced.

Chef tips

  • ·Heat is pesto's enemy. Always combine off heat, in a warmed (not hot) bowl.
  • ·Toast pine nuts whisper-light — over-toasted nuts taste bitter against fresh basil.
  • ·If using a food processor, pulse in short bursts and add ice cubes to keep blades cool.

Common mistakes

  • ·Using large-leaf Thai or sweet basil — flavor is grassy, not floral.
  • ·Letting garlic dominate — Liguria uses one tiny clove, not three.
  • ·Over-blending in a processor — the pesto turns brown and metallic.

The Cellar

Wine pairings

Vermentino di Liguria

Liguria

The native pairing — salty, herbaceous, and bright enough to lift the oil.

Pigato

Liguria

Floral, slightly bitter — a perfect mirror for basil and pine nut.

Sancerre

France

If you want something international, this Sauvignon Blanc's grassiness echoes the basil.

Shopping List

What to bring home

  • Trofie (or trenette)400 g
  • Yellow potato1 medium
  • Green beans150 g
  • Fresh basil leaves60 g
  • Pine nuts30 g
  • Garlic1 small clove
  • Parmigiano Reggiano40 g
  • Pecorino Sardo20 g
  • Coarse sea salt1 pinch
  • Extra-virgin olive oil120 ml

Questions

Frequently asked

Explore more recipes