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Italian Genovese Basil Pesto Pasta Course: How to Make Pesto Like an Italian

PIATTO RECIPES
Master the most famous Italian pesto in this Genovese Basil Pesto Pasta Course filmed in Italy! Learn how to make pesto the right way, the Italian way, with a mortar and pestle!
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course Main Course, Side Dish
Cuisine Italian, Mediterranean
Servings 4 people
Calories 369 kcal

Equipment

  • Food Processor or
  • Mortar and Pestle this is the preferred option

Ingredients
 
 

Pesto Genovese

  • 2 oz fresh basil
  • 1 ¾ oz pecorino cheese freshly grated; pecorino 'sardo' (from Sardegna) is traditional here, if you can find it!
  • 1 ¾ oz Parmigiano Reggiano cheese freshly grated
  • 2 cloves garlic mashed into a paste
  • 2 pinch coarse salt
  • 1 ¾ oz pine nuts
  • 3 ¾ tbsp olive oil extra virgin

Veggies and Pasta

  • ½ lb potatoes yellow
  • 5 oz fresh green beans (or frozen) ends removed
  • 18 oz pasta trofie (or gemelli or fusilli)

Instructions
 

Prepare the Vegetables

  • Peel and cut the potatoes into bite-sized pieces. Cut the green beans into bite size pieces. If using fresh green beans, remove the ends of the green beans as well.
    ½ lb potatoes
  • Bring a large pot of water to a boil. Add the chopped potatoes and cook until almost done (tender).
  • Add the green beans and cook until they are tender but slightly crisp: about 5 more minutes.
    5 oz fresh green beans
  • Transfer drained potatoes and green beans immediately to the ice bath (optional). Blanching with the ice water helps to preserve the color of the green beans. When cool, drain the vegetables and set aside.

Make the Pesto

  • To the chilled mortar (bowl) add: fresh garlic cloves and salt.
    Mash the ingredients until you have a paste. Don't 'pound' with the pestle. Rather, press and move the pestle in circles to grind and mash.
    2 cloves garlic, 2 pinch coarse salt
  • Add around half of the pine nuts to the mashed garlic. Crush the pine nuts into a paste.
    1 ¾ oz pine nuts
  • Add the fresh basil leaves, a handful at a time. Add a few more pine nuts with each handful of basil to help provide friction for mixing.
    2 oz fresh basil
  • Finish adding the basil and mashing it.
  • Mix in a little of the olive oil. Then add the (finely grated) Parmigiano and Pecorino cheeses, a handful at a time.
    1 ¾ oz pecorino cheese, 1 ¾ oz Parmigiano Reggiano cheese
  • Add the rest of the olive oil and mix to combine. Continue mixing until you've made a smooth and creamy paste. Salt to taste if needed.
    3 ¾ tbsp olive oil

Finish with Pasta

  • Cook the pasta according to package instructions. Drain.
    Combine the pesto with the pasta, potatoes and green beans. Serve immediately!
    18 oz pasta
  • Buon appetito!

Nutrition

Sodium: 767mgCalcium: 340mgVitamin C: 22mgVitamin A: 1578IUSugar: 6gFiber: 4gPotassium: 671mgCholesterol: 21mgCalories: 369kcalSaturated Fat: 7gFat: 29gProtein: 13gCarbohydrates: 18gIron: 3mg
Keyword healthy, pasta
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