Trenette al pesto – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Region / Locale: Italian Servings: Serves 4
Italy Region / Locale: Italian Servings: Serves 4Trenette al Pesto is a traditional Italian dish hailing from the Liguria region, specifically emblematic of Genoa. This pasta dish is celebrated for its vibrant basil pesto sauce combined with trenette, a pasta similar to linguine. Originating from a culinary tradition that marries the fresh, robust flavors of basil, garlic, and cheese, Trenette al Pesto offers a simple yet sophisticated combination of taste and texture with each bite.
Ingredients
- Trenette pasta – 400 g / 14 oz
- Fresh basil leaves – 2 cups / 50 g
- Pine nuts – 1/4 cup / 35 g
- Garlic cloves – 2 minced
- Parmesan cheese, grated – 1/2 cup / 50 g
- Pecorino cheese, grated – 1/4 cup / 25 g
- Extra-virgin olive oil – 1/2 cup / 120 ml
- Salt – 1 teaspoon
- Coarse salt – for pasta water
Instructions
- Bring a large pot of salted water to a boil and cook the trenette until al dente.
- While the pasta is cooking, prepare the pesto. In a blender, combine basil leaves, pine nuts, minced garlic, Parmesan, Pecorino, and a bit of salt.
- Blend until the ingredients form a paste, then gradually add olive oil until you achieve a smooth, creamy consistency.
- Drain the pasta, reserving about 1/4 cup / 60 ml of the cooking water.
- Combine the cooked pasta with the pesto, adding pasta water gradually to adjust the sauce’s thickness.
- Serve immediately, garnished with additional Parmesan if desired.
Substitutions
- Trenette pasta -> Linguine or fettuccine
- Pine nuts -> Walnuts or almonds
- Pecorino cheese -> Grana Padano
Enhancements in the Next Evolution
- Toast the pine nuts before blending to enhance flavor.
- Add boiled potatoes and green beans for a more authentic Genovese experience.
- Use a mortar and pestle for a more traditional texture.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
