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

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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.

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