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.
- Serves: 4 persons
- 2tablespoons pine nuts
- 2½ cups fresh basil leaves
- 1teaspoon rock salt
- ½cup freshly grated Parmigiano-Reggiano cheese, or to taste
- 2tablespoons finely grated Pecorino Romano cheese
- ½cup extra-virgin olive oil, or as needed
- 1(16-ounce) package fresh trofie pasta
Step 1Add 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.
Step 2Add 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.
Step 3Bring 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.