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 Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 340 Calories

Ingredients

• 2 tablespoons pine nuts
• ½ cup extra-virgin olive oil, or as needed
• 2 ½ cups fresh basil leaves
• 1 teaspoon rock salt
• ½ cup freshly grated Parmigiano-Reggiano cheese, or to taste
• 2 tablespoons finely grated Pecorino Romano cheese
• 1 (16-ounce) package fresh trofie pasta

Recipe Instructions

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.

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.

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.