Pesto alla Genovese

Family · Italian

Pesto alla Genovese

Karla WagnerFrom the kitchen ofKarla Wagner

The story

From Karla's family cookbook (2014). This Ligurian pasta dish pairs the classic Genovese basil sauce with green beans and potatoes — exactly as it is traditionally served in Liguria.

Prep
20 min
Cook
20 min
Total
40 min
Servings
4
Difficulty
medium

Method

  1. Remove the basil leaves from their stems but do not wash if possible. Press the garlic cloves into a blender jug.

  2. Add the basil leaves, cheeses, olive oil, and pine nuts to the garlic and blend until a very smooth paste forms.

  3. Cook the beans in salted water until tender and drain. Peel, halve, and cook the potatoes in salted water until soft, then drain.

  4. Cook the spaghetti al dente in 4 litres of salted water.

  5. Thin the pesto with 3 tbsp of the pasta cooking water.

  6. Toss the pasta with the beans and potatoes, spoon the pesto over and mix thoroughly. Serve immediately while hot.

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