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The pesto genovese verde, the authentic flavours of Genoa
Experience the authenticity of Ligurian cuisine with this traditional recipe for trofie al pesto genovese verde. Delight in the perfect harmony of delicately twisted trofie pasta paired with the freshness of homemade pesto, vibrant with fresh basil, crunchy pine nuts, and flavorful Italian cheese. This iconic Ligurian dish offers an explosion of flavors that captures the very essence of the region, showcasing the quality and simplicity of local ingredients. Prepare to be transported to Italy with every bite of this authentic recipe, which combines tradition and refined taste for an unforgettable culinary experience. Don’t miss the chance to discover the true taste of Liguria in the comfort of your own kitchen with our special trofie al pesto genovese verde recipe.
Origin of this Italian recipe?
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Difficulty 2/5 Cost low Preparation time 10 min Cooking time 10 min Gluten |
Servings 4 Calories 820 kcal Utensils saucepan, blender or mortar, scissors Seasons spring, summer |
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Trofie 500 g Basil 70 g Parmesan cheese 50 g Pecorino romano 30 g Pine nuts 30 g Garlic 1 clove Olive oil 70 ml Stracciatella 2 Dried tomatoes 4 Salt and pepper |
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1 Wash basil leaves and branches in cold water to remove soil. You can use the basil leaves and branches for the recipe. Keep a few basil leaves and pine nuts to decorate the final dish.
2 Pour the parmesan, pecorino cheese (preferably in pieces), garlic clove, pine nuts and basil into a blender. Finally, pour in the olive oil.
3 Blend the ingredients until you obtain a very liquid sauce.
4 Bring a large pot of salted water to the boil. Once boiling, pour in the trofie and cook according to package instructions.
5 Pour a ladleful of pasta cooking water into the blender containing the pesto. Blend again to combine.
6 Drain the trofie and return them to the large saucepan. Add the pesto sauce and stir. Wait 1 minute for the sauce to soak into the pasta.
7 Serve your trofie al pesto genovese in pasta plates. Garnish with stracciatella, pine nuts, basil leaves and pieces of sun-dried tomato cut into strips with scissors. Finally, season with pepper.
Recommended Italian wine pairing?
To enhance the delicate flavors of trofie with genovese pesto, I recommend a Vermentino di Sardegna, whose freshness and citrus aromas are a perfect match for this traditional dish.
Buon appetito!
