Pesto Delicato Di Camogli Recipes

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PESTO DELICATO DI CAMOGLI



Pesto Delicato di Camogli image

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.

Provided by Buckwheat Queen

Categories     Pasta by Shape

Time 20m

Yield 4

Number Of Ingredients 7

2 tablespoons pine nuts
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
½ cup extra-virgin olive oil, or as needed
1 (16-ounce) package fresh trofie pasta

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 339.9 calories, Carbohydrate 1.8 g, Cholesterol 12.7 mg, Fat 34.2 g, Fiber 0.6 g, Protein 6.9 g, SaturatedFat 6.6 g, Sodium 780.1 mg, Sugar 0.3 g

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