Lazy Weekends · Italian
Pesto Genovese with Roasted Pine Nuts
A vibrant, aromatic basil pesto served over al dente pasta, celebrating the fresh, bold flavors of Ligurian cuisine.
Why This Works
Toasting the pine nuts before blending unlocks their essential oils, providing a rich, nutty foundation that balances the herbaceous brightness of the fresh basil.
The Upgrade
Add a few blanched green beans into the boiling pasta water for the final 3 minutes for an authentic Ligurian experience.
Chef's Secret
Michelin TechniqueAlways add the cheese by hand after processing the other ingredients to prevent the sauce from becoming greasy.
Ingredients
Total time including resting: 25 min
Directions
Bring a large pot of salted water to a boil and cook the trofie pasta.
In a food processor, pulse the basil, garlic, and toasted pine nuts until coarsely chopped.
With the processor running, slowly drizzle in the olive oil until a vibrant sauce forms.
Stir in the Parmigiano-Reggiano by hand to maintain the texture.
Reserve 0.25 cups of pasta water, then drain the pasta.
Toss the pasta with the pesto and the reserved water until well coated.
Wine Pairing
Gavi di Gavi
White Wine
The BottleLa Scolca Gavi dei Gavi Black Label
A bright, high-acid white is required to match the pungent, herbaceous nature of fresh basil pesto. The wine's clean, flinty finish ensures the richness of the pine nuts and olive oil doesn't weigh down the palate.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Tomato Salad
Sliced heirloom tomatoes with fresh oregano and sea salt.
Ingredients
Directions
Slice the heirloom tomatoes into 1/4-inch thick rounds or irregular wedges to showcase their interior structure.
Arrange the tomato pieces on a chilled serving platter, slightly overlapping each slice.
Drizzle the extra virgin olive oil evenly over the tomatoes to create a light emulsion with the natural juices.
Scatter the fresh oregano leaves across the surface, ensuring an even distribution of herbaceous aroma.
Finish with an intentional pinch of Maldon sea salt and freshly cracked black pepper.
Serve immediately at room temperature to preserve the delicate texture of the fruit.
Side Dish
Garlic Crostini
Toasted baguette slices rubbed with raw garlic and drizzled with oil.
Ingredients
Directions
Preheat your oven to 400°F.
Arrange baguette slices on a baking sheet in a single layer.
Lightly brush the tops of each slice with olive oil.
Toast in the oven for 8 to 10 minutes until golden brown and crisp.
Remove from the oven and immediately rub the rough surface of each slice with the raw garlic clove.
Finish with a light sprinkle of sea salt and serve warm.
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