Trenette al pesto

Preparation 10 mins – Cooking Time 10 mins
Low difficulty

Ingredients (for 4)

  • 400 g of trenette pasta
  • 30 g of basil
  • 15 g of pine nuts
  • 1 garlic clove
  • 200 ml of Ligurian extra virgin olive oil
  • salt
  • pepper
  • 60 g of grated Parmigiano-Reggiano cheese
  • 40 g of grated aged pecorino

This recipe perfectly matches with


  1. To prepare the pesto alla genovese, chop the garlic and shred the basil, adding a pinch of salt to preserve the green colour of the leaves.
  2. When the garlic and basil are chopped to perfection, add them to a mortar with the pine nuts and crush, adding a splash of oil to obtain the “pesto”.
  3. Place the pesto in a mixing bowl and add all of the other ingredients: the grated Parmigiano-Reggiano, the grated aged pecorino, any remaining oil and salt and pepper to taste.
  4. Cook the pasta in a pan with plenty of salted, boiling water. Drain it when al dente and top with the pesto. If it is too thick, dilute it with a glass of cooking water and serve

In Liguria, the “favoured” pesto variant is also popular. It is enriched with potatoes and green beans, both in pieces and boiled. The green beans are added to the pan 10 minutes before draining the pasta and the potatoes 2 minutes before. A handful of whole pine nuts on the plate when serving will add that additional touch of class.