In Italy, Pesto Genovese is used in
this classic dish as a sauce for trofie
pasta, potatoes and green beans! To make
this dish you will need: about 200 grams
of Pesto Genovese. We will show you how to
make it from scratch in this video. You
will also need: fresh green beans, yellow
potatoes and trofie pasta. Step 1:
Prepare the veggies. Add bite-sized
potatoes and green beans to a pot of
boiling water. Cook until tender and
transfer immediately to an ice bath. When
cool, drain and set aside.  Step 2: Make the
pesto! To make pesto genovese, you
will need: freshly grated pecorino,
Parmigiano Reggiano, garlic, pine nuts,
extra virgin olive oil and fresh basil.
The key to making a fantastic pesto is
to avoid heating the fresh ingredients.
You can even put the food-processing
bowl and 's' blade into the freezer a
half an hour before making the pesto. To
make this pesto, start by mashing 1 clove
of garlic into past. Use a mortar and
pestle or a garlic press. Add to the
garlic the grated cheeses. Always freshly
grate the cheeses. Food processors make
grating cheese easy. Here's how to do it
with a Kenwood MultiPro food processor.
After gratign the cheese, fit your food
processor with the Sabatier blade (also
known as the S blade) and add 50 grams of
pine nuts and half of the basil.
Use the pulse setting on your food
processor to begin blending the pesto.
Short quick pulses help the blade and
the ingredients from heating up. Add
three tablespoons of extra-virgin olive
oil, the rest of the basil and a pinch of
salt. Continue pulsing to blend. Here,
we'll show things in real time so that
you can see how the pesto comes together.
When the pesto is coarsely blended,
slowly add more olive oil and begin to
blend with longer pulses. When you reach
this consistency, your pesto is finished.
Cook 250 grams of Trofie pasta according
to package directions. Drain the pasta
and combine all ingredients in a large
serving bowl. Here's how we like to
assemble to maximize distribution of the
pesto. And a little trick for using pasta
to get every last drop of pesto into
your dish.
Buon appetito!
