Equipment
Ingredients
Pesto Genovese
- 50 g fresh basil leaves, washed and thoroughly dried
- 15 g pine nuts
- 2 garlic, peeled, green germ removed
- 30 g parmigiano-reggiano, finely grated
- 15 g pecorino sardo, finely grated
- 80 ml extra virgin olive oil
- 2 g coarse sea salt
Pasta and Vegetables
- 400 g trenette pasta
- 200 g waxy potatoes, peeled and cut into 1.5cm cubes
- 150 g green beans, trimmed and cut into 3cm lengths
- 20 g fine sea salt
Nutrition (per serving)
Method
Place the garlic and pine nuts in a mortar. Pound with the pestle until a rustic paste forms.
Add the basil leaves and coarse salt to the mortar. Crush against the sides using a circular motion until the leaves break down into a dark green, fragrant paste.
Stir in the grated Parmigiano-Reggiano and Pecorino Sardo. Slowly drizzle in the olive oil while stirring continuously until the pesto emulsifies into a creamy sauce. Transfer to a large mixing bowl and set aside.
Bring a large pot of water to a rolling boil at 100°C/212°F. Add the 20g of fine sea salt and the cubed potatoes. Cook for 3 minutes.
Add the trenette pasta and green beans to the boiling water with the potatoes. Stir well to prevent sticking. Boil according to the pasta package instructions for al dente, usually about 9 to 11 minutes.
Carefully scoop out 120ml of the starchy pasta cooking water and reserve. Drain the pasta, potatoes, and green beans using a colander.
Add 30ml of the reserved hot pasta water to the pesto in the large mixing bowl, stirring to temper the sauce. Add the drained hot pasta and vegetables, tossing vigorously until the sauce coats everything evenly. Add more reserved water if the mixture seems too dry.
Portion into warm shallow bowls. Serve immediately, garnished with a light sprinkle of grated Parmigiano-Reggiano and a few drops of fresh olive oil.
Chef's Notes
- The secret to a luscious pesto is the starch synergy. Boiling the potatoes in the same water as the pasta releases extra starch into the liquid. When this starchy water is used to temper the pesto, it creates an unbreakable, silky emulsion.
- Ligurian olive oil is famous for being delicate, buttery, and slightly sweet. Heavy, peppery oils from Southern Italy can overwhelm the subtle sweetness of the basil and pine nuts.
- To preserve the bright green color of your basil when making pesto, ensure the leaves are completely dry after washing. Any lingering water droplets encourage rapid oxidation during grinding.
- Using coarse salt in the mortar acts as a crucial abrasive element, tearing the basil leaves rapidly and extracting their vibrant green essential oils before they have time to oxidize.
Storage
Refrigerator: 3 days — Store leftover pesto separately in an airtight container with a thin layer of olive oil on top to prevent oxidation. Assembled pasta will absorb the oil and lose vibrancy over time.
Reheating: Gently warm in a skillet over low heat with a splash of water to revive the emulsion, or enjoy at room temperature.
