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Genovese pesto sauce

A recipe from the Good Food collection.


Genovese pesto sauce
Genovese pesto sauce
2 garlic cloves
50 g (1¾ oz) pine nuts
120 g (4½ oz) basil, stems removed
150–180 ml (5–6 fl oz) extra virgin olive oil
50 g (1¾ oz) Parmesan cheese, finely grated, plus extra to serve
500 g (1 lb 2 oz) trenette
175 g (6 oz) green beans, trimmed
175 g (6 oz) small potatoes, very thinly sliced 


1. Put the garlic and pine nuts in a mortar and pestle or food processor and pound or process until finely ground. Add the basil and then drizzle in the olive oil a little at a time while pounding or processing. When you have a thick purée stop adding the oil. Season and mix in the Parmesan.

2. Bring a large saucepan of salted water to the boil. Add the pasta, green beans and potatoes, stirring well to prevent the pasta from sticking together. Cook until the pasta is al dente (the vegetables should be cooked by this time), then drain, reserving a little of the water.

3. Return the pasta and vegetables to the saucepan, add the pesto, and mix well. If necessary, add some of the reserved water to loosen the pasta. Season and serve immediately with the extra Parmesan.

Main ingredient:
Side Dish


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