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Ingredients
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2 tablespoons pine nuts
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2 ½ cups fresh basil leaves
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1 teaspoon rock salt
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½ cup freshly grated Parmigiano-Reggiano cheese, or to taste
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2 tablespoons finely grated Pecorino Romano cheese
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½ cup extra-virgin olive oil, or as needed
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1 (16-ounce) package fresh trofie pasta
Directions
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Add pine nuts to a large mortar and pestle and crush until a past forms, about 2 minutes. Add 1/4 of the basil leaves and begin to crush and grind the basil leaves until they have begun to release their oil and leaves begin to break apart. Add another 1/4 of the basil leaves and the salt. Crush and grind the added leaves and the salt. Continue this until all the basil leaves have been added and crushed; turning into a paste.
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Add the Parmesan and Pecorino cheeses and mix with a wooden spoon. Once well combined, add the oil little-by-little until a creamy paste has been achieved.
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Bring a large pot of lightly salted water to a boil. Add fresh trofie pasta and cook, stirring occasionally, until tender yet firm to the bite, 3 to 4 minutes. Drain. Mix in pesto sauce, adding a bit more olive oil if needed.
Nutrition Facts (per serving)
340 | Calories |
34g | Fat |
2g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 340 | |
% Daily Value * | |
Total Fat 34g | 44% |
Saturated Fat 7g | 33% |
Cholesterol 13mg | 4% |
Sodium 780mg | 34% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 1g | 2% |
Total Sugars 0g | |
Protein 7g | 14% |
Vitamin C 5mg | 5% |
Calcium 199mg | 15% |
Iron 1mg | 8% |
Potassium 119mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.