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Pasta · Liguria

Trofie al Pesto Genovese – Authentic Ligurian Recipe

Trofie al Pesto Genovese is the soul of Ligurian cooking — a dish where just a handful of fresh, quality ingredients create something extraordinary. The classic version always includes waxy potatoes and green beans cooked right in the pasta water, which thicken the pesto and bind everything beautifully together. Made properly in a marble mortar, this pesto carries the true fragrance of the Ligurian Riviera.

20Prep (min)
15Cook (min)
35Total (min)
4Serves
MediumDifficulty
Trofie al Pesto Genovese – Authentic Ligurian Recipe

Ingredients

  • 400g trofie pasta (fresh or dried)
  • 2 medium waxy potatoes (about 200g), peeled and diced into 1cm cubes
  • 100g green beans, trimmed and halved
  • 50g fresh Genovese basil leaves (DOP if possible), packed
  • 40g pine nuts
  • 2 garlic cloves (young, if available)
  • 50g Parmigiano Reggiano, finely grated
  • 20g Pecorino Sardo, finely grated
  • 80ml extra-virgin olive oil (Ligurian, delicate variety)
  • 1 pinch of coarse sea salt

Method

  1. Wash the basil leaves gently and pat completely dry with a clean cloth — any moisture will cause the pesto to oxidise and darken.
  2. In a marble mortar, pound the garlic with the coarse salt into a smooth paste using a circular motion. Add the pine nuts and continue pounding until creamy.
  3. Add the basil leaves in small batches, working the pestle in a rotating motion rather than up and down, to bruise the leaves rather than cut them. This preserves the bright green colour and avoids bitterness.
  4. Once the basil is fully incorporated and you have a dense green paste, stir in the grated Parmigiano and Pecorino with a spoon.
  5. Gradually drizzle in the olive oil, stirring gently to emulsify into a smooth, vibrant pesto. Set aside at room temperature.
  6. Bring a large pot of well-salted water to a rolling boil. Add the diced potatoes first and cook for 5 minutes, then add the green beans and cook for a further 3 minutes.
  7. Add the trofie to the same pot and cook until al dente according to the packet instructions (typically 8–10 minutes for dried). Reserve a ladleful of the starchy cooking water before draining.
  8. Drain the trofie, potatoes and green beans together. Transfer to a large bowl, add the pesto and toss gently, adding a splash of the reserved cooking water to loosen the sauce to a silky, coating consistency. Serve immediately.

Tips from the kitchen

💡 Never blend pesto in a food processor with the machine running at full speed — the heat from the blade oxidises the basil and kills the fresh flavour. If you must use a blender, chill the bowl and blade first and pulse briefly.
💡 The cooking water from the pasta, potatoes and beans is starchy and slightly sweet — it is the secret to a perfectly emulsified pesto sauce that clings to every piece of trofie.
💡 For the most authentic flavour, use Ligurian DOP Genovese basil, which has smaller, more tender leaves and a sweeter, less anise-like flavour than regular basil varieties.

Frequently asked questions

Can I make the pesto in advance?

Yes. Store the pesto in a small jar, pressing it flat and covering the surface with a thin layer of extra-virgin olive oil to seal out air. It will keep in the refrigerator for up to 3 days. Bring to room temperature before using.

Can I freeze homemade pesto Genovese?

Absolutely — freeze the pesto before adding the cheese. Spoon it into an ice-cube tray, freeze solid, then transfer to a freezer bag. It keeps for up to 3 months. Stir in the Parmigiano and Pecorino after thawing.

What can I substitute if I cannot find trofie?

Trenette and linguine are the most traditional alternatives in Liguria. Strozzapreti or busiate also work well as they trap the pesto in their twists. Avoid large, tubular pasta shapes — they do not suit the delicate texture of this sauce.