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Pasta & Pesto alla Genovese
- Serves
4
- Difficulty
Medium
By David Eyre
Published 2009
This is the classic way to present Genoa’s famous (and much abused) basil sauce. If you are prone to buying pesto readymade, have a go at your own this time. It’s a revelation. If the thought of mixing pasta and potatoes doesn’t grab you, try the pesto just as it is,
Ingredients
200 g a largebunch 50 g
Method
Make the pesto first. Pesto should be a textured green sauce, not a super smooth emulsion. So, chop the basil, pine nuts and garlic roughly by hand and then crush them to a paste in a pestle and mortar. Alternatively, blitz them in a food processor, using the pulse button. Only then do you add the oil, not too fast, so that the sauce coheres. Finally, fold in the grated cheese, by hand. No more
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