{"id":12578,"date":"2024-10-31T12:00:45","date_gmt":"2024-10-31T11:00:45","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/?p=12578"},"modified":"2024-10-31T15:26:58","modified_gmt":"2024-10-31T14:26:58","slug":"pasta-with-basil-pesto-authentic-italian-recipe","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-basil-pesto-authentic-italian-recipe\/","title":{"rendered":"Pasta with Basil Pesto: Authentic Italian Recipe"},"content":{"rendered":"<p>Would you like to learn how to prepare an authentic <strong>pasta with basil pesto<\/strong> and enjoy it just like in Italy? Today, I bring you a traditional recipe that combines the unparalleled flavor of homemade pesto with delicious trofie pasta. I assure you it will be a hit at your table!<\/p>\n<p>I invite you to watch the video (in spanish with automatically generated english captions) on my <a href=\"https:\/\/www.youtube.com\/laragazzacolmattarello\">YouTube channel<\/a>, where you can follow step by step how to prepare this special recipe. Don&#8217;t forget to subscribe to the channel and follow me on <a href=\"https:\/\/www.instagram.com\/mattarellogirl\/\">Instagram<\/a><br \/>\nto stay updated with all the news. I&#8217;d love to read your comments and see how your recipe turned out!<\/p>\n<p>At the end of the article, you&#8217;ll find the complete recipe card with all the ingredients and detailed instructions so you won&#8217;t miss a single step.<\/p>\n<p><span style=\"font-size: 16px;\"><div id=\"erdyt-69e34916a2066\" data-id=\"D7EB1LKYuqw\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-D7EB1LKYuqw-69e34916a2066\" data-vid=\"D7EB1LKYuqw\"   data-src=\"https:\/\/www.youtube.com\/embed\/D7EB1LKYuqw?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Pasta with Basil Pesto: Authentic Italian Recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/D7EB1LKYuqw\/hqdefault.jpg\"  alt=\"Pasta with Basil Pesto: Authentic Italian Recipe ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Pasta with Basil Pesto: Authentic Italian Recipe - Video\",\"description\":\"Watch the video to learn all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/D7EB1LKYuqw\/hqdefault.jpg\",\"uploadDate\":\"2024-10-31T12:00:45+01:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/D7EB1LKYuqw?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=D7EB1LKYuqw\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script><\/span><\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h3>A Classic Italian Dish Full of Tradition<\/h3>\n<p><strong>Basil pesto<\/strong>, known in Italy as <strong>Pesto alla Genovese<\/strong>, is one of the country&#8217;s most emblematic sauces, originating from the Liguria region. Its name comes from the Italian verb <em>&#8220;pestare,&#8221;<\/em> which means to crush, referring to the traditional method of preparation using a mortar and pestle.<\/p>\n<p>In this recipe, we&#8217;ll use <strong>trofie pasta<\/strong>, typical of Genoa, which has a long, twisted shape ideal for holding the pesto sauce. However, if you can&#8217;t find trofie, you can opt for other pastas like spaghetti, penne, or fusilli, which also pair very well with this sauce.<\/p>\n<hr \/>\n<h3>Fresh and Quality Ingredients for a Perfect Pesto<\/h3>\n<p>To achieve a delicious pesto, it&#8217;s essential to use fresh, high-quality ingredients:<\/p>\n<ul>\n<li><strong>Fresh basil<\/strong>: Preferably freshly picked. I use basil from my balcony, taking advantage of the last of the season.<\/li>\n<li><strong>Local pine nuts<\/strong>: They have an incomparable flavor. Alternatively, you can use almonds if you prefer or are looking for a more economical option.<\/li>\n<li><strong>Italian cheeses<\/strong>:\n<ul>\n<li><strong>Parmigiano Reggiano<\/strong> or <strong>Grana Padano<\/strong>: Mild-flavored cheeses that add creaminess.<\/li>\n<li><strong>Pecorino Romano<\/strong> or <strong>Sardo<\/strong>: Sheep&#8217;s milk cheeses with a more intense flavor. We use less to balance the taste.<\/li>\n<li><strong>Tip<\/strong>: If you want to adapt the recipe with local ingredients, you can use aged Manchego cheese, grated.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Garlic<\/strong>: One clove is enough to give it that characteristic touch.<\/li>\n<li><strong>Coarse salt<\/strong>: Helps crush the ingredients in the mortar and enhances the flavors.<\/li>\n<li><strong>Extra virgin olive oil<\/strong>: Essential for an authentic flavor.<\/li>\n<\/ul>\n<p><img  title=\"Pasta with Basil Pesto: Authentic Italian Recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-12548 size-full\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/10\/Pasta-al-Pesto-Genoves-Receta-Autentica-Italiana-1.jpg\"  alt=\"Pasta with Basil Pesto: Authentic Italian Recipe ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/10\/Pasta-al-Pesto-Genoves-Receta-Autentica-Italiana-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/10\/Pasta-al-Pesto-Genoves-Receta-Autentica-Italiana-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/10\/Pasta-al-Pesto-Genoves-Receta-Autentica-Italiana-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3>Traditional Pesto Preparation for Your Pasta with Basil Pesto<\/h3>\n<p><strong>First<\/strong>, crush the garlic with a pinch of coarse salt in the mortar until you obtain a smooth paste. <strong>Then<\/strong>, add the basil leaves little by little, continuing with gentle circular motions to avoid oxidizing the basil, until you form a green, aromatic cream.<\/p>\n<p><strong>Next<\/strong>, incorporate the pine nuts and continue crushing until fully integrated. <strong>After that<\/strong>, add the grated cheeses and mix well to combine all the flavors.<\/p>\n<p><strong>Finally<\/strong>, gradually pour in the extra virgin olive oil while continuing to mix until you reach the desired consistency. The result should be a homogeneous and slightly thick sauce, ideal for our <strong>pasta with basil pesto<\/strong>.<\/p>\n<p><img  title=\"Pasta with Basil Pesto: Authentic Italian Recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-12551 size-full\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/10\/Pasta-al-Pesto-Genoves-Receta-Autentica-Italiana-2.jpg\"  alt=\"Pasta with Basil Pesto: Authentic Italian Recipe ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/10\/Pasta-al-Pesto-Genoves-Receta-Autentica-Italiana-2.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/10\/Pasta-al-Pesto-Genoves-Receta-Autentica-Italiana-2-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/10\/Pasta-al-Pesto-Genoves-Receta-Autentica-Italiana-2-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3>Tips for a Modern Pesto Preparation<\/h3>\n<p>If you prefer to save time, you can use a food processor or blender. <strong>However<\/strong>, it&#8217;s important to prevent the basil from darkening. <strong>To do this<\/strong>, you can chill the blades in the freezer before use or add an ice cube during the process. <strong>This way<\/strong>, you&#8217;ll maintain the vibrant green color of the pesto, and your <strong>pasta with basil pesto<\/strong> will look spectacular.<\/p>\n<hr \/>\n<h3>Pasta with Basil Pesto, Potatoes, and Green Beans<\/h3>\n<p>Now that our pesto is ready, let&#8217;s prepare the <strong>pasta with basil pesto<\/strong> in the traditional way, accompanying it with potatoes and green beans. This combination is typical of Genoa and adds textures and flavors that perfectly complement the sauce.<\/p>\n<h4>Additional Ingredients:<\/h4>\n<ul>\n<li><strong>Trofie pasta<\/strong>: If you can&#8217;t find trofie, you can use spaghetti, penne, or fusilli.<\/li>\n<li><strong>Potatoes<\/strong>: Cut into small pieces so they cook quickly.<\/li>\n<li><strong>Green beans<\/strong>: Preferably thin ones, cut into pieces about 3-4 cm long.<\/li>\n<li><strong>Salt<\/strong>: For the cooking water.<\/li>\n<\/ul>\n<hr \/>\n<h3>Step-by-Step Recipe for Pasta with Basil Pesto<\/h3>\n<ol>\n<li><strong>Cooking the potatoes<\/strong>: In a large pot with cold water, add the potatoes and bring to a boil. Add a pinch of coarse salt to the water.<\/li>\n<li><strong>Adding the green beans<\/strong>: When the potatoes are almost cooked but still firm, incorporate the green beans into the water. <strong>This way<\/strong>, the beans will be al dente and retain their color and texture.<\/li>\n<li><strong>Cooking the pasta<\/strong>: Add the <strong>trofie pasta<\/strong> to the water with the potatoes and beans. If you&#8217;re using another type of pasta, adjust the cooking time according to the package instructions. The pasta should be al dente.<\/li>\n<li><strong>Preparing the mix<\/strong>: While the pasta is cooking, place a portion of pesto in a large bowl. <strong>You can add a couple of tablespoons of the cooking water<\/strong> to facilitate mixing and add creaminess.<\/li>\n<li><strong>Mixing everything<\/strong>: Once the pasta with potatoes and beans is cooked, drain it, reserving a bit of the cooking water. <strong>Then<\/strong>, add everything to the bowl with the pesto and mix well. If necessary, add more pesto or cooking water until you achieve the desired consistency for your <strong>pasta with basil pesto<\/strong>.<\/li>\n<\/ol>\n<p><img  title=\"Pasta with Basil Pesto: Authentic Italian Recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-12554 size-full\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/10\/Pasta-al-Pesto-Genoves-Receta-Autentica-Italiana-3.jpg\"  alt=\"Pasta with Basil Pesto: Authentic Italian Recipe ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/10\/Pasta-al-Pesto-Genoves-Receta-Autentica-Italiana-3.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/10\/Pasta-al-Pesto-Genoves-Receta-Autentica-Italiana-3-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/10\/Pasta-al-Pesto-Genoves-Receta-Autentica-Italiana-3-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3>Presentation and Final Touch<\/h3>\n<p>Serve the <strong>pasta with basil pesto<\/strong> on individual plates. To garnish, place some fresh basil leaves and, if you have them, some basil flowers. <strong>Finally<\/strong>, sprinkle a bit more grated cheese on top to enhance the flavor.<\/p>\n<hr \/>\n<h3>Enjoy Pasta with Basil Pesto Your Way<\/h3>\n<p>Although the traditional recipe uses trofie, nothing prevents you from enjoying pesto with your favorite pasta. <strong>For example<\/strong>:<\/p>\n<ul>\n<li><strong>Spaghetti with basil pesto<\/strong>: A classic and easy-to-find option.<\/li>\n<li><strong>Penne with basil pesto<\/strong>: The tubular shape of penne captures the sauce inside.<\/li>\n<li><strong>Fusilli with basil pesto<\/strong>: Their spirals hold the pesto very well, offering an explosion of flavor in every bite.<\/li>\n<\/ul>\n<p><strong>This way<\/strong>, you can adapt the recipe according to your tastes and the ingredients you have available at home, always enjoying a delicious <strong>pasta with basil pesto<\/strong>.<\/p>\n<p><img  title=\"Pasta with Basil Pesto: Authentic Italian Recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-12557 size-full\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/10\/Pasta-al-Pesto-Genoves-Receta-Autentica-Italiana-4.jpg\"  alt=\"Pasta with Basil Pesto: Authentic Italian Recipe ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/10\/Pasta-al-Pesto-Genoves-Receta-Autentica-Italiana-4.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/10\/Pasta-al-Pesto-Genoves-Receta-Autentica-Italiana-4-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/10\/Pasta-al-Pesto-Genoves-Receta-Autentica-Italiana-4-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3>Don&#8217;t Miss the Full Video of Pasta with Basil Pesto!<\/h3>\n<p>To see all the details and tricks of this recipe, I invite you to watch the full video on my YouTube channel <a href=\"https:\/\/www.youtube.com\/@Laragazzacolmattarello\" target=\"_new\" rel=\"noopener\">La ragazza col mattarello<\/a>. <strong>Additionally<\/strong>, you&#8217;ll find other traditional Italian recipes that you&#8217;ll love.<\/p>\n<hr \/>\n<h3>Experiment with Pesto in Other Preparations<\/h3>\n<p><strong>Basil pesto<\/strong> is a very versatile sauce. <strong>You can use it<\/strong>:<\/p>\n<ul>\n<li>As a dressing for salads, adding a fresh and aromatic touch.<\/li>\n<li>Over a <strong>fresh burrata<\/strong>, creating a delicious and sophisticated starter.<\/li>\n<li>On <strong>bruschettas<\/strong> or toasts, combined with sun-dried tomatoes or fresh cheese.<\/li>\n<\/ul>\n<p><strong>Feel free<\/strong> to experiment and discover new ways to enjoy this wonderful sauce.<\/p>\n<hr \/>\n<h3>Other Pesto Recipes You Might Like<\/h3>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/fusilli-con-pesto-alla-trapanese\/\" target=\"_new\" rel=\"noopener\">Fusilli with Pesto alla Trapanese<\/a><\/strong>If you&#8217;re looking for a variation of the traditional pesto, <strong>Pesto alla Trapanese<\/strong> is a delicious and more economical option. Originating from Trapani, Sicily, this pesto is made with almonds instead of pine nuts and uses pecorino as the main cheese. Additionally, it incorporates tomato, giving it a unique flavor and color. It&#8217;s perfect for impressing your guests without spending too much.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/ensalada-de-pasta-con-calabacin-y-pesto-de-cacahuetes-y-menta\/\" target=\"_new\" rel=\"noopener\">Pasta Salad with Zucchini and Peanut Mint Pesto<\/a><\/strong>For a fresh and different option, I recommend this <strong>pasta salad with raw zucchini and a peanut mint pesto<\/strong>. It&#8217;s a quick, simple, and economical recipe, ideal for hot days. The raw zucchini adds a crunchy texture, and the peanut mint pesto gives it an exotic and refreshing touch. <strong>Plus<\/strong>, it&#8217;s suitable for vegetarians.<\/li>\n<\/ul>\n<hr \/>\n<h3>Join Our Community!<\/h3>\n<p>If you liked this recipe, <strong>follow me on <a href=\"https:\/\/www.youtube.com\/laragazzacolmattarello\">YouTube<\/a> and <a href=\"https:\/\/www.instagram.com\/mattarellogirl\/\">Instagram<\/a> <\/strong>to not miss any updates. <strong>Leave a comment<\/strong> with your experiences trying this recipe and share your photos on social media. <strong>I&#8217;d love to see your creations!<\/strong><\/p>\n<h3><strong><span style=\"color: #c91f1f;\">Enjoy Your Meal!<\/span><\/strong><\/h3>\n<hr><div class=\"videobox\"><h3>Visit my YouTube channel<\/h3>If you haven't already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don't miss any new recipes.<br>\n        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data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/-3AiNqe9Wy8\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/-3AiNqe9Wy8\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/-3AiNqe9Wy8\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/-3AiNqe9Wy8\\\/sddefault.jpg&quot;}\" data-video-id=\"-3AiNqe9Wy8\">\n            <span class=\"sby-screenreader\">YouTube Video VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53Li0zQWlOcWU5V3k4<\/span>\n            <img  title=\"Pasta with Basil Pesto: Authentic Italian Recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Pasta with Basil Pesto: Authentic Italian Recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" >\n            <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n        <\/a>\n                    <div class=\"sby_play_btn\">\n            <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                <span class=\"sby_play_btn_bg\"><\/span>\n            <\/div>\n                <div class=\"sby_player_wrap\">\n            <div 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data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/-3AiNqe9Wy8\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/-3AiNqe9Wy8\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/-3AiNqe9Wy8\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/-3AiNqe9Wy8\\\/sddefault.jpg&quot;}\" data-video-id=\"-3AiNqe9Wy8\" data-video-title=\"#Risotto con #Radicchio y #Gorgonzola \ud83e\uddc0 \ud83c\udf30 \u00a1El contraste de texturas que se hace #equilibrio! #arroz\">\n                <img  title=\"Pasta with Basil Pesto: Authentic Italian Recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Pasta with Basil Pesto: Authentic Italian Recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" >#Risotto con #Radicchio y #Gorgonzola \ud83e\uddc0 \ud83c\udf30 \u00a1El contraste de texturas que se hace #equilibrio! #arroz<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LjhVTU9tN0diNUNV\" data-date=\"1775731775\" data-video-id=\"8UMOm7Gb5CU\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail sby_item_video_thumbnail\" href=\"https:\/\/www.youtube.com\/watch?v=8UMOm7Gb5CU\" target=\"_blank\" rel=\"noopener\" 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ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" >#Pizza de jam\u00f3n serrano tuneada \ud83c\udf55 (#Truco #gourmet con alcachofas y pan rallado)\u2728\u00a1Mej\u00f3rala en 3 min!<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 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class=\"centertext\"><h3>The card<\/h3><\/div>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-12598\" class=\"wprm-recipe-container\" data-recipe-id=\"12598\" data-servings=\"2\"><div class=\"wprm-recipe wprm-recipe-template-lrcm-basic-2\"><div class=\"wprm-container-float-left\">\n    \n<\/div>\n\n\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Pasta with Basil Pesto: Authentic Italian Recipe<\/h2>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/10\/Pasta-al-Pesto-Genoves-Receta-Autentica-Italiana.jpg\" aria-label=\"Open larger version of the recipe image\"><img  title=\"Pasta with Basil Pesto: Authentic Italian Recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" style=\"border-width: 10px;border-style: solid;border-color: #ffffff;\" width=\"560\" height=\"315\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/10\/Pasta-al-Pesto-Genoves-Receta-Autentica-Italiana.jpg\" class=\"attachment-560x560 size-560x560\"  alt=\"Pasta with Basil Pesto: Authentic Italian Recipe ~ Main courses Recipes  ~ La ragazza col mattarello\"  srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/10\/Pasta-al-Pesto-Genoves-Receta-Autentica-Italiana.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/10\/Pasta-al-Pesto-Genoves-Receta-Autentica-Italiana-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2024\/10\/Pasta-al-Pesto-Genoves-Receta-Autentica-Italiana-480x270.jpg 480w\" sizes=\"auto, (max-width: 560px) 100vw, 560px\" \/><\/a><\/div>\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n\n\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">A traditional recipe that combines the unparalleled flavor of homemade pesto with delicious trofie pasta.<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label\">Dish: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">main courses<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">Italiana<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-keyword-label\">Tags: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-normal\">basil, garlic, olive oil, pasta, pine nuts<\/span><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside\" style=\"border-width: 1px;border-style: dashed;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 1px;border-style: dashed;border-color: #666666;\"><span class=\"wprm-recipe-icon wprm-recipe-time-icon wprm-recipe-prep-time-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M21,11h2.949C23.466,5.181,18.819,0.534,13,0.051V3h-2V0.051C5.181,0.534,0.534,5.181,0.051,11H3v2H0.051C0.534,18.819,5.181,23.466,11,23.949V21h2v2.949c5.819-0.484,10.466-5.13,10.949-10.949H21V11z M17,13h-5.535L6.613,5.723l1.664-1.109L12.535,11H17V13z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label\">Preparation time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">10<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 1px;border-style: dashed;border-color: #666666;\"><span class=\"wprm-recipe-icon wprm-recipe-time-icon wprm-recipe-cook-time-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M21,11h2.949C23.466,5.181,18.819,0.534,13,0.051V3h-2V0.051C5.181,0.534,0.534,5.181,0.051,11H3v2H0.051C0.534,18.819,5.181,23.466,11,23.949V21h2v2.949c5.819-0.484,10.466-5.13,10.949-10.949H21V11z M17,13h-5.535L6.613,5.723l1.664-1.109L12.535,11H17V13z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label\">Cooking time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 1px;border-style: dashed;border-color: #666666;\"><span class=\"wprm-recipe-icon wprm-recipe-time-icon wprm-recipe-total-time-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M21,11h2.949C23.466,5.181,18.819,0.534,13,0.051V3h-2V0.051C5.181,0.534,0.534,5.181,0.051,11H3v2H0.051C0.534,18.819,5.181,23.466,11,23.949V21h2v2.949c5.819-0.484,10.466-5.13,10.949-10.949H21V11z M17,13h-5.535L6.613,5.723l1.664-1.109L12.535,11H17V13z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label\">Total time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-icon wprm-recipe-servings-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M10,0C9.4,0,9,0.4,9,1v4H7V1c0-0.6-0.4-1-1-1S5,0.4,5,1v4H3V1c0-0.6-0.4-1-1-1S1,0.4,1,1v8c0,1.7,1.3,3,3,3v10c0,1.1,0.9,2,2,2s2-0.9,2-2V12c1.7,0,3-1.3,3-3V1C11,0.4,10.6,0,10,0z\"\/><path data-color=\"color-2\" fill=\"#333333\" d=\"M19,0c-3.3,0-6,2.7-6,6v9c0,0.6,0.4,1,1,1h2v6c0,1.1,0.9,2,2,2s2-0.9,2-2V1C20,0.4,19.6,0,19,0z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label\">Servings :<\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-block-text-normal\">2<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-normal\">695<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-normal\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-icon wprm-recipe-author-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#333333\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label\">Author :<\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\">Mia Mattarello<\/span><\/div>\n\n\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n<a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/wprm_print\/pasta-with-basil-pesto-authentic-italian-recipe\" style=\"color: #333333;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal\" data-recipe-id=\"12598\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> Print recipe<\/a>\n<div id=\"recipe-12598-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-12598-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"12598\" data-servings=\"2\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">160<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">trofie or any type of long pasta<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">medium potato<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">green beans<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">clove<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">garlic<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">25<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">basil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">20<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">pine nuts<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">shelled<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">30<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">grated Parmesan cheese<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">15<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">grated Pecorino Sardo or very aged<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">dry sheep's cheese<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-amount\">40<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">extra virgin olive oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-name\">Coarse salt<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-12598-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-12598-instructions-container wprm-block-text-normal\" data-recipe=\"12598\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-12598-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Wash the basil leaves very gently with a damp cloth or kitchen paper to avoid oxidizing the leaves.<\/div><\/li><li id=\"wprm-recipe-12598-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">If you wish to make pasta with the pesto, you can start boiling the water when you begin preparing the sauce. If you also want to add potato and green beans, dice the potato and beans into small cubes. Place the potatoes in a small pot with cold water, salt the water to taste when it starts boiling, and when the potatoes are about a minute away from being fully cooked, add the green beans so they remain al dente.<\/div><\/li><li id=\"wprm-recipe-12598-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the garlic, from which we have previously removed the inner sprout, and a pinch of coarse salt in a mortar and crush the garlic until it reaches the texture of a cream.<\/div><\/li><li id=\"wprm-recipe-12598-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add the basil leaves and another pinch of salt and crush the leaves against the walls of the mortar with the pestle until they have the consistency of an intense green pur\u00e9e.<\/div><\/li><li id=\"wprm-recipe-12598-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Incorporate the pine nuts until they form a homogeneous paste with the rest of the ingredients in the mortar.<\/div><\/li><li id=\"wprm-recipe-12598-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add the grated cheeses without stopping crushing and stirring the pesto so that everything mixes well.<\/div><\/li><li id=\"wprm-recipe-12598-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Incorporate the oil and bind it well with the rest of the ingredients.<\/div><\/li><li id=\"wprm-recipe-12598-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add a ladle of cooking water to the pesto to make it a bit less dense, stir, and pour the pasta into the pesto.<\/div><\/li><li id=\"wprm-recipe-12598-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Mix the pasta well with the pesto, and it's ready to serve.<\/div><\/li><\/ul><\/div><\/div>\n\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-12598\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/D7EB1LKYuqw?si=k9YPCyEFSxB_QSbR\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div><\/div>\n<div id=\"recipe-12598-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><span style=\"display: block;\">Important: If you don't have Pecorino Sardo or a sufficiently dry substitute, you can replace it with more Parmesan, which is easy to find in any supermarket. The flavor is not the same, but a cheese that is not dry enough can form lumps when you add the ladle of cooking water to the pesto.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Important 2: Many people make pesto with a blender, but the blades heat up and oxidize the basil leaves a bit when cutting them. If you want to use a blender, leave the blade part in the freezer for a while before starting or add a small piece of ice to the ingredients when you start blending everything.<\/span><\/div><\/div><\/div><\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Would you like to learn how to prepare an authentic pasta with basil pesto and enjoy it just like in Italy? Today, I bring you a traditional recipe that combines the unparalleled flavor of homemade pesto with delicious trofie pasta. I assure you it will be a hit at your table! I invite you to watch the video (in spanish with automatically generated english captions) on my YouTube channel, where you can follow step by step how to prepare this special recipe. Don&#8217;t forget to subscribe to the channel and follow me on Instagram to stay updated with all the news. I&#8217;d love to read your comments and see how your recipe turned out! At the end of the article, you&#8217;ll find the complete recipe card with all the ingredients and detailed instructions so you won&#8217;t miss a single step. &nbsp; A Classic Italian Dish Full of Tradition Basil pesto, known in Italy as Pesto alla Genovese, is one of the country&#8217;s most emblematic sauces, originating from the Liguria region. Its name comes from the Italian verb &#8220;pestare,&#8221; which means to crush, referring to the traditional method of preparation using a mortar and pestle. In this recipe, we&#8217;ll use trofie pasta, typical of Genoa, which has a long, twisted shape ideal for holding the pesto sauce. However, if you can&#8217;t find trofie, you can opt for other pastas like spaghetti, penne, or fusilli, which also pair very well with this sauce. Fresh and Quality Ingredients for a Perfect Pesto To achieve a delicious pesto, it&#8217;s essential to use fresh, high-quality ingredients: Fresh basil: Preferably freshly picked. I use basil from my balcony, taking advantage of the last of the season. Local pine nuts: They have an incomparable flavor. Alternatively, you can use almonds if you prefer or are looking for a more economical option. Italian cheeses: Parmigiano Reggiano or Grana Padano: Mild-flavored cheeses that add creaminess. Pecorino Romano or Sardo: Sheep&#8217;s milk cheeses with a more intense flavor. We use less to balance the taste. Tip: If you want to adapt the recipe with local ingredients, you can use aged Manchego cheese, grated. Garlic: One clove is enough to give it that characteristic touch. Coarse salt: Helps crush the ingredients in the mortar and enhances the flavors. Extra virgin olive oil: Essential for an authentic flavor. Traditional Pesto Preparation for Your Pasta with Basil Pesto First, crush the garlic with a pinch of coarse salt in the mortar until you obtain a smooth paste. Then, add the basil leaves little by little, continuing with gentle circular motions to avoid oxidizing the basil, until you form a green, aromatic cream. Next, incorporate the pine nuts and continue crushing until fully integrated. After that, add the grated cheeses and mix well to combine all the flavors. Finally, gradually pour in the extra virgin olive oil while continuing to mix until you reach the desired consistency. The result should be a homogeneous and slightly thick sauce, ideal for our pasta with basil pesto. Tips for a Modern Pesto Preparation If you prefer to save time, you can use a food processor or blender. However, it&#8217;s important to prevent the basil from darkening. To do this, you can chill the blades in the freezer before use or add an ice cube during the process. This way, you&#8217;ll maintain the vibrant green color of the pesto, and your pasta with basil pesto will look spectacular. Pasta with Basil Pesto, Potatoes, and Green Beans Now that our pesto is ready, let&#8217;s prepare the pasta with basil pesto in the traditional way, accompanying it with potatoes and green beans. This combination is typical of Genoa and adds textures and flavors that perfectly complement the sauce. Additional Ingredients: Trofie pasta: If you can&#8217;t find trofie, you can use spaghetti, penne, or fusilli. Potatoes: Cut into small pieces so they cook quickly. Green beans: Preferably thin ones, cut into pieces about 3-4 cm long. Salt: For the cooking water. Step-by-Step Recipe for Pasta with Basil Pesto Cooking the potatoes: In a large pot with cold water, add the potatoes and bring to a boil. Add a pinch of coarse salt to the water. Adding the green beans: When the potatoes are almost cooked but still firm, incorporate the green beans into the water. This way, the beans will be al dente and retain their color and texture. Cooking the pasta: Add the trofie pasta to the water with the potatoes and beans. If you&#8217;re using another type of pasta, adjust the cooking time according to the package instructions. The pasta should be al dente. Preparing the mix: While the pasta is cooking, place a portion of pesto in a large bowl. You can add a couple of tablespoons of the cooking water to facilitate mixing and add creaminess. Mixing everything: Once the pasta with potatoes and beans is cooked, drain it, reserving a bit of the cooking water. Then, add everything to the bowl with the pesto and mix well. If necessary, add more pesto or cooking water until you achieve the desired consistency for your pasta with basil pesto. Presentation and Final Touch Serve the pasta with basil pesto on individual plates. To garnish, place some fresh basil leaves and, if you have them, some basil flowers. Finally, sprinkle a bit more grated cheese on top to enhance the flavor. Enjoy Pasta with Basil Pesto Your Way Although the traditional recipe uses trofie, nothing prevents you from enjoying pesto with your favorite pasta. For example: Spaghetti with basil pesto: A classic and easy-to-find option. Penne with basil pesto: The tubular shape of penne captures the sauce inside. Fusilli with basil pesto: Their spirals hold the pesto very well, offering an explosion of flavor in every bite. This way, you can adapt the recipe according to your tastes and the ingredients you have available at home, always enjoying a delicious pasta with basil pesto. Don&#8217;t Miss the Full Video of Pasta with Basil Pesto! To see all the details and tricks of this recipe, I invite you to watch the full video on my YouTube channel La ragazza col mattarello. Additionally, you&#8217;ll find other traditional Italian recipes that you&#8217;ll love. Experiment with Pesto in Other Preparations Basil pesto is a very versatile sauce. You can use it: As a dressing for salads, adding a fresh and aromatic touch. Over a fresh burrata, creating a delicious and sophisticated starter. On bruschettas or toasts, combined with sun-dried tomatoes or fresh cheese. Feel free to experiment and discover new ways to enjoy this wonderful sauce. Other Pesto Recipes You Might Like Fusilli with Pesto alla TrapaneseIf you&#8217;re looking for a variation of the traditional pesto, Pesto alla Trapanese is a delicious and more economical option. Originating from Trapani, Sicily, this pesto is made with almonds instead of pine nuts and uses pecorino as the main cheese. Additionally, it incorporates tomato, giving it a unique flavor and color. It&#8217;s perfect for impressing your guests without spending too much. Pasta Salad with Zucchini and Peanut Mint PestoFor a fresh and different option, I recommend this pasta salad with raw zucchini and a peanut mint pesto. It&#8217;s a quick, simple, and economical recipe, ideal for hot days. The raw zucchini adds a crunchy texture, and the peanut mint pesto gives it an exotic and refreshing touch. Plus, it&#8217;s suitable for vegetarians. Join Our Community! If you liked this recipe, follow me on YouTube and Instagram to not miss any updates. Leave a comment with your experiences trying this recipe and share your photos on social media. I&#8217;d love to see your creations! Enjoy Your Meal! A traditional recipe that combines the unparalleled flavor of homemade pesto with delicious trofie pasta. &nbsp; &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":12547,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[390,389],"tags":[817,734,1338,1335,1339,501,1336,1340,1337,1341,792,1342,1343,1021,695,1266,1344],"class_list":["post-12578","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses","category-recipes","tag-almonds","tag-basil","tag-coarse-salt","tag-extra-virgin-olive-oil","tag-fusilli-en","tag-garlic","tag-green-beans","tag-linguine-en","tag-manchego-cheese","tag-parmigiano-en","tag-pasta-en","tag-pecorino-en","tag-penne-en","tag-pine-nuts","tag-potatoes","tag-spaghetti-en","tag-trofie-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pasta with Basil Pesto: Authentic Italian Recipe ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"Discover how to prepare authentic basil pesto pasta with trofie, spaghetti, or penne. A classic Italian recipe ready in 20 minutes.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-basil-pesto-authentic-italian-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pasta with Basil Pesto: Authentic Italian Recipe ~ La ragazza col mattarello\" \/>\n<meta property=\"og:description\" content=\"Discover how to prepare authentic basil pesto pasta with trofie, spaghetti, or penne. 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