The Ligurian basil sauce from Genoa, pounded rather than blitzed when done properly: basil, pine nuts, garlic, Parmigiano Reggiano, Pecorino and olive oil, tossed with trofie or trenette.
Pound the basil and garlic
In a mortar, pound the basil leaves with the garlic and a pinch of salt until it breaks down into a rough green paste.
Add the pine nuts
Add the pine nuts and continue pounding until the mixture becomes a coarse, oily paste.
Work in the cheeses
Stir in the grated Parmigiano Reggiano and Pecorino until fully incorporated.
Loosen with olive oil
Drizzle in the olive oil a little at a time, stirring until the pesto is smooth and spoonable.
Boil the pasta
Cook the trofie or trenette in salted boiling water until al dente, reserving a little pasta water before draining.
8 minToss off the heat
Off the heat, toss the drained pasta with the pesto and a splash of pasta water until evenly coated, then serve immediately.
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