5 Best Rated
Dishes with Pesto Genovese

Trofie al pesto is one of the most famous, if not the most famous dish from the Italian region of Liguria. The dish is a combination of two elements: trofie, the Ligurian hand-rolled pasta made with flour and water, and pesto, a famous green sauce consisting of seven elements: basil, garlic, olive oil, pine nuts, salt, and two types of cheese. The authentic pesto Genovese should contain basilico Genovese, extra-virgin Ligurian olive oil, high-quality garlic, Parmigiano Reggiano DOP, and Pecorino cheese from Rome, Tuscany, Sardegna, or Sicily. Trofie al pesto is traditionally served in small portions, as a first course, where tiny trofie perfectly pick up pesto's fine consistency, resulting in a symphony of flavors in each bite.Expand

The simplest version of this Ligurian pasta dish consists of trenette noodles (or bavette, alternatively) and pesto Genovese basil sauce - another Ligurian specialty that hails from the city of Genova. However, most traditional recipes also include boiled diced potatoes and green beans, while the pasta sauce gets its creamy richness from a combination of pecorino and parmesan cheese. In Liguria, trenette or bavette al pesto are often served sprinkled with toasted pine nuts and some extra grated parmesan.Expand

Pizza pesto Genovese is a variety of Italian pizza that is traditionally topped with pieces of mozzarella di bufala and the famous pesto Genovese sauce. The pizza is typically finished off with a drizzle of olive oil before serving.Expand

Lasagne al pesto e patate is a traditional dish originating from Liguria. This lasagna casserole is usually made with a combination of lasagne pasta, potatoes, pesto, butter, flour, milk, basil, grated parmesan, salt, and pepper. The potatoes are boiled until just tender, drained, cooled, and sliced thinly. A mixture of flour, butter, milk, salt, and pepper is made into béchamel sauce, and it's then mixed with grated parmesan. The sauce is spread on the bottom of an ovenproof dish, topped with a layer of potatoes, a layer of sauce again, and it's then dotted with the remaining pesto and lasagne sheets. The process is repeated, and the final layer should be the sauce. Lasagne al pesto e patate are baked until golden and bubbling. The dish is served hot and it's often sprinkled with basil. Expand

Mandilli de sea al pesto is a traditional pasta dish originating from Liguria. The dish is made with a combination of mandilli de sea pasta and Genoese pesto. The pasta is made with a mixture of flour, eggs, salt, and lukewarm water. It’s rolled into thin sheets, and the sheets are cut into squares that are boiled in salted water until al dente. The name of the pasta means silk handkerchiefs, referring to the visual traits and the thin texture of the pasta. The pesto is mixed with a few tablespoons of pasta cooking water, and then with the cooked pasta itself. If desired, the dish can be sprinkled with grated Parmigiano-Reggiano on top before it’s served hot.Expand