Trofie With Genoa-Style Pesto

Step 1

Gently wash and dry the basil.

Step 2

In a mortar and pestle, begin grinding a few basil leaves, adding a few more as you go. If you don't have a mortar and pestle, use a food processor.

Step 3

When the leaves are ground, add a few pine nuts at a time, then one sliced garlic glove, and a large pinch of salt (the salt grains create friction and help with pulverization). Grind until the ingredients form a paste.

Step 4

Mix in the grated cheeses.

Step 5

Finally, slowly drizzle in 3 Tbsp. extra-virgin olive oil and mix into the pesto until it is smooth and fairly thick. Just before using the pesto, dilute it with 1 Tbsp. of the pasta cooking water, to make it easier to mix.

Step 6

Cook the pasta in a large pot of boiling salted water until al dente. Drain, mix with the pesto until evenly coated, and serve.