Pesto Delicato di Camogli

Aug 19, 2025
by Abbey Balistreri
- 0.0 / 5 ( 0 Ratings)
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PREP TIME

10 mins
COOK TIME

10 mins
TOTAL TIME

20 mins
SERVING

4 People
VIEWS

0

Embark on a culinary journey to the Italian Riviera with this authentic pesto recipe. Capturing the essence of Liguria, this vibrant, raw sauce is a symphony of fresh basil, nutty pine nuts, and rich cheeses, traditionally prepared with a mortar and pestle. It's a celebration of simple, high-quality ingredients.

Ingridients

Adjust Servings

2 tablespoons pine nuts

2 1/2 cups fresh basil leaves

1 teaspoon rock salt

1/2 cup freshly grated Parmigiano-Reggiano cheese, or to taste

2 tablespoons finely grated Pecorino Romano cheese

1/2 cup extra-virgin olive oil, or as needed

1 (16-ounce) package fresh trofie pasta

Nutrition

Carbohydrate

2 g
Cholesterol

13 mg
Fiber

1 g
Protein

7 g
Saturated Fat

7 g
Sodium

780 mg
Sugar

0 g
Fat

34 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

2 mins

In a large mortar, combine the pine nuts and crush with a pestle until a coarse paste forms (approximately 2 minutes).

02

Step

0 mins

Gradually add the fresh basil leaves in four batches, crushing and grinding each batch with the pine nut paste until the leaves release their fragrant oils and break down into a vibrant green paste. Incorporate the rock salt with the second batch of basil to aid in the grinding process.

03

Step

0 mins

Once all the basil is incorporated, add the grated Parmigiano-Reggiano and Pecorino Romano cheeses. Mix thoroughly with a wooden spoon until well combined (about 1-2 minutes).

04

Step

0 mins

Slowly drizzle in the extra-virgin olive oil, a little at a time, while continuously mixing with the wooden spoon, until a creamy and emulsified pesto sauce is achieved. Adjust the amount of olive oil to reach your desired consistency (approximately 3-5 minutes).

05

Step

0 mins

Bring a large pot of lightly salted water to a rolling boil. Add the fresh trofie pasta and cook until al dente, stirring occasionally (3 to 4 minutes). Drain the pasta, reserving about 1/2 cup of the pasta water.

06

Step

3 mins

Immediately toss the drained pasta with the prepared pesto sauce, adding a splash of the reserved pasta water if needed to loosen the sauce and create a glossy coating. Serve immediately.

For the most authentic flavor, use a mortar and pestle to make the pesto. The grinding action releases the basil's oils differently than a food processor.
If trofie pasta is unavailable, substitute with linguine, fettuccine, or any other fresh pasta shape.
Adjust the amount of cheese and olive oil to your personal preference.
Pesto is best when used immediately. If storing, press a piece of plastic wrap directly onto the surface of the pesto to prevent oxidation and discoloration. Store in the refrigerator for up to 3 days.

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Abbey Balistreri

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.