This classic recipe originates from the region of Liguria. Traditionally served with potatoes and beans, this is the most authentic way to enjoy pesto in Liguria.
- 150ml Filippo Berio Extra Virgin Olive Oil
- 25g pine nuts
- 2 cloves garlic, halved
- 40g basil leaves
- 50g freshly grated Parmesan cheese
- 100g new potatoes peeled, if preferred
- 100g fine green beans, trimmed
- 250g fresh pasta
- Freshly grated Parmesan cheese, to serve
- To make the pesto, heat 3 tbsp of the oil in a small pan. Add the pine nuts and cook gently for 1 minute, or until just golden. Add the garlic and cook for 30 seconds, remove from the heat and leave to cool.
- Tip into a food processor, add the basil and the remaining oil and whizz until very finely chopped. Add the Parmesan and give a quick pulse to mix together. The pesto should be thick, but not too smooth. Season to taste. The pesto can be stored in a screw-top jar in the fridge for up to a week.
- Cut the potatoes into 1.5cm cubes, then cook for 8 minutes in a large pan of lightly salted boiling water.
- Cut the beans into 3cm lengths and then add them to the pan with the pasta and cook for a further 4-5 minutes, or until the pasta is just cooked. Reserve 2 tablespoons of the cooking water then drain into a colander.
- Return the potatoes, beans and pasta to the pan with the reserved cooking water, add half of the pesto sauce and toss everything together. Serve in warmed bowls with freshly grated Parmesan cheese.
Cooks tipsIf using dried pasta, cook with the potatoes at the beginning of the method, then add the beans after 8 minutes.