Trofie con Pesto
from Chiavari (GE)
Nonna’s Pesto Recipe (from where Pesto originates)
3 generous handfuls of basil leaves (about 12 oz)
14 tbsp extra virgin olive oil
12 tbsp Parmigiano-Reggiano cheese, grated (about 3 oz)
1 tbsp pine nuts
1 clove garlic, minced
16 oz trofie pasta
This recipe also relies on the freshest of ingredients. If you can secure local basil this is the most crucial ingredient along with the cheese. The touchy part of this recipe is that it is completely to taste. Use these measurements as a starting place and then refine the pesto according to the guide below.
1. In the bowl of a food processor, combine about 10 oz basil and 12 tbsp olive oil. With the food processor running, add 8 tbsp grated Parmigiano-Reggiano cheese. Pulse until the basil is finely minced. Add pine nuts and minced garlic, and then pulse food processor for several more seconds.
2. With the extra of each of the basil, cheese, and olive oil, refine the picture until the pesto is perfect. The flavor of the pesto should be prominently the basil, supported by the cheese and olive oil, and lightly pine nuts and garlic. Here’s a guide:
If the pesto does not readily drip from spoon upside down spoon, it is too thick. Add a bit of oil.
If the pesto runs too readily off the side of the spoon when held upright, add basil and cheese.
If you taste the cheese first, add some basil, and possibly a bit of oil.
3. Cook trofie according to package directions in oiled and salted water. Toss with pesto and serve.