Spaghetti with Genoese Pesto

Spaghetti with Genoese pesto are a classic of Ligurian cuisine. Here is a recipe to prepare them:

Ingredients for the Pesto:

• 50 g fresh basil leaves
• 1 garlic clove
• 2 tablespoons pine nuts
• 50 g grated Parmesan
• 20 g grated Pecorino
• 100 ml extra virgin olive oil
• Coarse salt to taste

Ingredients for the Pasta:

• 400 g spaghetti
• Salt to taste
• Water for cooking the pasta

Preparation

1. Gently clean the basil leaves with a damp cloth or wash and dry them quickly to prevent them from turning black.

2. In the mortar, start crushing the garlic with a pinch of coarse salt until it becomes a cream.

3. Add the basil leaves along with more coarse salt and begin working them in the mortar with a rotary motion. Continue until the basil transforms into an intense green sauce.

4. Add the pine nuts and crush them until they blend well with the basil.

5. Incorporate the Parmesan and Pecorino, then add the extra virgin olive oil in a thin stream, continuing to crush until obtaining a creamy and homogeneous sauce.

6. Bring a pot of water to a boil, salt it, and cook the spaghetti until they are al dente (follow the instructions on the package).

7. Drain the pasta, reserving some cooking water, and transfer the spaghetti to a large bowl.

8. Add the pesto to the spaghetti and mix well. If necessary, add a little cooking water to make the sauce softer and more coating.

Serve the spaghetti with Genoese pesto immediately, adding if desired an extra touch of grated Parmesan. Enjoy!