Homemade Pesto Genovese Recipe

Ingredients

• 2 packed cups Fresh basil leaves, washed and thoroughly dried
• 1 clove Garlic
• ¼ cup Pine nuts
• ½ cup Parmigiano-Reggiano, finely grated
• ¼ cup Pecorino, finely grated
• ½ cup Extra-virgin olive oil
• 12 oz Dried trofie
• 4 qt Water
• 1 tbsp Morton iodized table salt

Method

1. 1

   Start heating the 4 qt (3.8 L) water in a large pot while you make the pesto. Wash the basil if needed, then dry it thoroughly between clean towels; the leaves should feel dry, not damp.

2. 2

   Pound the garlic in a mortar with a small pinch of the listed pasta salt until it becomes a paste. Add the pine nuts and pound until finely crushed. If using a food processor, pulse the garlic and pine nuts just until chopped, scraping the bowl once.

   
3. 3

   Add the basil a handful at a time and press, twist, and pound it against the mortar until it breaks down into a coarse, bright green paste. With a processor, add the basil in batches and pulse briefly; stop before it turns into a warm, smooth puree.

   
4. 4

   Work in the Parmigiano-Reggiano and pecorino. Pour in the olive oil gradually, stirring or pounding gently until the pesto looks glossy and spoonable, with a little texture remaining. Set it aside at room temperature; do not cook it.

5. 5

   Add the Morton salt to the boiling water, then cook the trofie according to the package directions until tender with a slight bite. Before draining, scoop out 1/2 cup (120 ml) of the cloudy pasta water.

6. 6

   Put the pesto in a large serving bowl. Add 2 tbsp (30 ml) of hot pasta water and stir to loosen it. Add the drained pasta and toss well, adding more pasta water a tablespoon at a time until the sauce clings to the twists. Serve right away.