Pesto Delicato di Camogli

Name: Pesto Delicato di Camogli
Total time: 20
Yield: 4
Ingredients: 2 tablespoons pine nuts; 2 ½ cups fresh basil leaves; 1 teaspoon rock salt; ½ cup freshly grated Parmigiano-Reggiano cheese, or to taste; 2 tablespoons finely grated Pecorino Romano cheese; ½ cup extra-virgin olive oil, or as needed; 1 (16-ounce) package fresh trofie pasta

Recipe by Buckwheat Queen from allrecipes.com

Dinner 20 Mins.

Ingredients

4 servings

•

2 tablespoons pine nuts
•

2 ½ cups fresh basil leaves
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1 teaspoon rock salt
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½ cup freshly grated Parmigiano-Reggiano cheese, or to taste

•

2 tablespoons finely grated Pecorino Romano cheese
•

½ cup extra-virgin olive oil, or as needed
•

1 (16-ounce) package fresh trofie pasta

Instructions

Add pine nuts to a large mortar and pestle and crush until a past forms, about 2 minutes. Add 1/4 of the basil leaves and begin to crush and grind the basil leaves until they have begun to release their oil and leaves begin to break apart. Add another 1/4 of the basil leaves and the salt. Crush and grind the added leaves and the salt. Continue this until all the basil leaves have been added and crushed; turning into a paste.
Add the Parmesan and Pecorino cheeses and mix with a wooden spoon. Once well combined, add the oil little-by-little until a creamy paste has been achieved.
Bring a large pot of lightly salted water to a boil. Add fresh trofie pasta and cook, stirring occasionally, until tender yet firm to the bite, 3 to 4 minutes. Drain. Mix in pesto sauce, adding a bit more olive oil if needed.