*one medium potato and a handful of green beans
*use a mortar and pestle, alternatively you can use a blender, but I personally avoid that.
The basil leaves with the contact of the heat generated by the engine, tend to loose their beautiful and so delicate flavour.
Start with grinding (using mortar and pestle) the garlic (initially you can add just one clove and taste, use the second one according to your preference) with the pine nuts and sea salt.
Once you get the consistency of a paste start adding the basil leaves, a few at a time.
Now add the grated cheese and lastly the olive oil. Carry on pounding until you get a homogenous paste. Taste and add more salt to your liking.
If you are not using the pesto immediately, put it into a bowl and cover with a layer of olive oil, secure with cling film and place in the fridge. I personally don’t like keeping it in the fridge for more than one week and try to use it whilst still very fresh.
Pasta with pesto alla Genovese.
*In Liguria, traditionally pasta with “pesto alla Genovese“ is served with boiled potatoes and green beans.
Boil peeled and cubed potato in a small amount of salted water. Drain and leave on the side.
In the water after boiling the cubed potato, blanch chopped green beans, drain and leave on the side.
Bring a large pot of salted water to the boil, add the pasta and cook until al dente.
In the meantime in a separate pan warm up the vegetables with a couple of table spoons of the water used for boiling the pasta. Take the pan off the heat. Drain the pasta and add it to the pan with the vegetables, stir very well and add as much pesto as you wish. Make sure it is well combined with the pasta, potato and green beans.
Serve while still warm.