Pesto is a sauce that is prepared cold and added to hot pasta. In Liguria, it’s usually prepared with a pestle and mortar, first grinding the garlic with a pinch of sea salt and gradually adding and grinding all the other ingredients, ending with a splash of olive oil.
400 g of Garofalo caserecce (n. 88)
50 g basil
30 g pine nuts
½ glass of extra virgin olive oil
50 g grated Parmigiano cheese
20 g grated Sardinian pecorino cheese
1-2 cloves of garlic
Pinch of salt
- Lightly roast the pine nuts in a pan over a very low heat and leave to cool on a plate.
- Wash the basil leaves, so as not to handle them too much and prevent them from oxidising, and dry them in a salad spinner.
- Separate the leaves and place them in a blender with some of the pine nuts, cheeses, chopped garlic, oil and salt.
- Gently blend the pesto, without holding down the button for too long so that the sauce doesn't get too hot or too runny.
- Gradually add all the ingredients until reaching the desired consistency
- As the caserecce is being cooked in boiling water with salt, place the sauce in a large bowl, which will be used to serve the pasta.
- Drain the pasta and place in the bowl while stirring, adding some of the pasta water to give the sauce more texture.
- Add more grated cheese when serving, depending on taste.
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