Italian
Pesto alla Genovese
Ligurian pesto folded through hot pasta with potatoes and green beans, kept vivid, aromatic, and silky by cool processing and starchy pasta water.
6 servings · 20 minutes prep · 15 minutes cook
Ingredients
Pesto
- 3 packed cups young basil leaves, washed, thoroughly dried, and large stems removed
- 1/3 cup raw pine nuts
- 1 large garlic clove, or 2 small cloves
- 1/2 tsp kosher salt
- 1/2 cup finely grated Parmigiano-Reggiano
- 1/4 cup finely grated Pecorino Romano
- 1/2-3/4 cup high-quality extra-virgin olive oil, as needed
Traditional Pasta Service
- 1 lb trofie or trenette, traditional; trenette may be used instead
- 2 cups trimmed green beans
- 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
Directions
Make the Pesto
- Rinse and thoroughly dry the basil leaves, removing any tough stems. Surface water makes the pesto darken faster.
- Chill the food processor bowl and blade for 10-15 minutes so the basil stay cool while being chopped.
- Pulse the garlic, pine nuts, and kosher salt until finely chopped, scraping the bowl as needed.
- Add the basil in several batches and pulse only until finely chopped. Avoid a continuous run, which warms the leaves and dulls their aroma.
- Add the Parmigiano-Reggiano and Pecorino Romano, then pulse a few times just until evenly incorporated.
- With the machine on low or while pulsing, drizzle in the extra-virgin olive oil until the pesto is creamy but still slightly coarse. Stop before it becomes hot or perfectly smooth.
- Taste before adding more salt; the cheeses already bring a strong salty edge.
Cook and Sauce the Pasta
- For pasta service, bring a large pot of salted water to a boil. Add the Yukon Gold potatoes about 10 minutes before the pasta, then add the trofie or trenette and green beans during the final 5-6 minutes so everything finishes together.
- Reserve 1 cup|240 ml pasta water, then drain. Toss the hot pasta, potatoes, and beans off direct heat with the pesto, loosening with pasta water until glossy. Serve immediately; pass extra Parmigiano-Reggiano separately if desired.
