A classic Italian pasta recipe from the beautiful Liguria region. Use only fresh basil and premium quality extra-virgin olive oil.
Ingredients (for 2)
- 2 cups trofie pasta
- 1/2 cup fresh basil
- 1 tbsp pine nuts
- 1 tbsp grated Parmesan cheese
- 1/2 tbsp grated Pecorino cheese
- 1 garlic clove
- 4 tbsp olive oil
- rock salt
Directions
- Take a deep saucepan, fill it with water and bring it to a boil (for best results pasta requires abundant water)
- While the water heats up, use a food processor or blender to mix the fresh basil leaves with garlic, pine nuts, parmesan, pecorino and olive oil
- Add the oil in small quantities, while mixing, until you have a smooth texture
- When the water is boiling, add the rock salt, bring back to boil and add the pasta
- Cook until al dente, stirring frequently
- Using a cup, save some of the cooking water
- Drain the pasta, add the pesto sauce, the water you just saved (add as needed) and stir
- Serve with additional Parmesan cheese to your personal taste
Cambooza 