Can I use a food processor?
Yes, but pulse — don't run. Chill the bowl in the freezer first. The result is slightly coarser and can oxidize to a dull green faster, but it's a perfectly good everyday pesto.
Italian · dinner
Trofie al Pesto Genovese
#basil#chef:marco#dinner#italian#ligurian
25m
Total time
2
Servings
580
kcal
easy
Difficulty
May 18, 2026
INGREDIENTS.
2
Pasta
- 200 g trofie
Produce
- 50 g fresh basil leaves (small-leaved)
- 1 small clove garlic
Dairy
- 30 g parmigiano reggiano, finely grated
- 20 g pecorino sardo, finely grated
Pantry
- 30 g pine nuts
- 60 ml extra-virgin olive oil (Ligurian, mild)
- 1 tsp coarse sea salt
THE METHOD.
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0/8 done
FAQ · Things people ask
About this recipe.
What basil should I use?
Small-leaved Ligurian basil is ideal — it's sweeter and less anise-forward than the large-leaved variety. If you can only find large basil, blanch the leaves for 5 seconds in boiling water and shock in ice water to reduce bitterness.
The traditional recipe adds potatoes and green beans — should I?
Yes, if you want the full Ligurian treatment. Add 100 g diced potato and 50 g trimmed green beans to the boiling pasta water — they cook alongside and get tossed with the pesto at the end.
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