Pesto Delicato di Camogli

Pesto Delicato di Camogli

I discovered this recipe when on vacation in Camogli, Liguria in Italy. Traditional pesto without garlic is made in a pestle and mortar. This raw sauce is tossed with fresh green beans cooked with fresh trofie pasta. If you can't find the twisty trofie pasta, use any fresh pasta-even linguine.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Add pine nuts to a large mortar and pestle and crush until a past forms, about 2 minutes. Add 1/4 of the basil leaves and begin to crush and grind the basil leaves until they have begun to release their oil and leaves begin to break apart. Add another 1/4 of the basil leaves and the salt. Crush and grind the added leaves and the salt. Continue this until all the basil leaves have been added and crushed; turning into a paste.
  2. Step 2

    Add the Parmesan and Pecorino cheeses and mix with a wooden spoon. Once well combined, add the oil little-by-little until a creamy paste has been achieved.
  3. Step 3

    Bring a large pot of lightly salted water to a boil. Add fresh trofie pasta and cook, stirring occasionally, until tender yet firm to the bite, 3 to 4 minutes. Drain. Mix in pesto sauce, adding a bit more olive oil if needed.