Genoa-style trofie with pesto

by chef Silvia Cardelli

Serves 6 

  • 150 gr. - Prà basil
  • 100 gr. - Parmigiano Reggiano di montagna
  • 30 gr. - Pine nuts
  • 300 ml. - Olitalia Dop Riviera Ligure Extra Virgin Olive Oil
  • 1 - Small clove garlic
  • Salt to taste
  • Olitalia Dop Riviera Ligure Extra Virgin Olive Oil
Genoa-style trofie with pesto 1
Genoa-style trofie with pesto 2

Extra virgin olive oil

Riviera Ligure PDO

See all

Procedure

  • 1

    Use only small basil leaves. Rinse in abundant cool water and allow to dry thoroughly. 

  • 2

    Using a chilled blender, blend all ingredients with the Olitalia Dop Riviera Ligure Extra Virgin Olive Oil except for the salt, which should be added at the end, mixing it in with a spoon.

  • 3

    Boil the fresh trofie for about 5 minutes, then drain everything and transfer to the bowl with the pesto, stirring delicately.

  • 4

    If too dry, add a tablespoon of Olitalia Dop Riviera Ligure Extra Virgin Olive Oil.

Genoa-style trofie with pesto 3
Chefs

Chef Silvia Cardelli

Restaurant Osteria della Corte
Unione Ristoranti del Buon Ricordo [Union of Restaurants of Good Memories]

Chef and owner of Osteria della Corte, La Spezia, together with her husband, Andrea Ferrero, who runs the front of house. Since opening in 2003, the restaurant has specialised in sourcing top quality ingredients, with a particular focus on fish, and combines the deliciousness of Ligurian cuisine from the Levante region with extraordinarily elegant plating. Located beside the Osteria, Accanto is a bistro where visitors can eat or simply enjoy an aperitivo with a wide selection of finger food. The passion that Silvia brings to her dishes is also reflected in her civic engagement with her city and her region.

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