Pesto alla Genovese

Pesto alla Genovese is made from Genovese basil — a DOP-protected variety grown in Liguria — hand-ground with pine nuts, Parmigiano-Reggiano, Pecorino, garlic and extra virgin olive oil. Traditionally the basil is worked with a mortar and pestle rather than a blender, which bruises the leaves less and keeps the sauce a brighter green with a fresher, more peppery flavor. It is traditionally paired with trofie or trenette, and classic Genoese versions often add boiled potatoes and green beans to the dish.