Italian
Pesto alla Genovese (with Trofie, Potatoes & Beans)
Authentic Genoese basil pesto made the Ligurian way, served with trofie, potatoes and green beans cooked in the same pot.
ItalianPesto alla Genovese
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
- Effort
- Easy
Pesto comes from Genoa, on the Ligurian coast, and its name comes from pestare — to pound. Traditionally it's made in a marble mortar with a wooden pestle, which crushes the basil instead of chopping it and keeps the sauce bright green and sweet.
In Liguria it's served the way below: with twisted trofie pasta, boiled potatoes and green beans all cooked in the same pot. It sounds odd; it's perfect.
Method
Make the pesto
Cook the pasta, potatoes and beans
Dress and serve
Tips that make the difference
- Pesto oxidises quickly. If you're storing it, press cling film onto the surface or cover with a thin layer of oil; it keeps 2–3 days in the fridge or 3 months frozen (freeze without the cheese).
- In India, pine nuts are pricey — cashews or walnuts make a good, less traditional substitute.
- The potatoes release starch that helps the pesto cling — don't skip them.
- Parmigiano and Pecorino are made with animal rennet. For strictly vegetarian pesto, use a vegetarian hard cheese.