The word pesto comes from the Genoese word pestâ, which means to pound or crush. Traditionally, all of the ingredients for pesto were ground in a marble mortar, so, strictly speaking, pesto can refer to any sauce made from grinding up ingredients. Pesto alla Genovese is probably, along with the tomato sauce, one of the best-known and most-loved pasta sauces in the world. Although the first written records of Genoan-style pesto recipe are fairly recent, dating back to 1860, this aromatic and flavoursome sauce has its roots in much earlier times.
Our homemade pesto, with which we serve our dainty orecchiette pasta, is ground in a pestle and mortar using the finest ingredients from Italy, including oodles of beautiful, green basil, the very best extra virgin olive oil, heady garlic and plenty of tangy Parmesan. A scattering of pinoli - pine nuts - is all that's required to complete this beautiful dish, bringing you a taste of Italy in summer.
Be sure to see what other pasta recipe kits are available if this is not to your liking. "Grazie"
Ingredients and Nutrition
Orecchiette: Durum Wheat Flour, Water
Basil Pesto: Basil (51%), Grana Padano (Milk, Salt, Rennet, Egg Lysozyme), Extra Virgin Olive Oil, Pine Nuts (Pine Kernels), Garlic, Salt, Pepper
Parmesan Cheese (Milk)
Pine Nuts: Pine Kernels
Find recipe card here
- Bring a large saucepan of well-salted water to the boil
- Cook the orecchiette in the boiling water for 3-4 minutes until ‘al dente’ (test one of the orecchiette before removing from water).
- Whilst the orecchiette cooks, put the pesto in a pan, cover with a lid and heat until steaming. Add 1-2 tbsp (15-20ml) of the boiling cooking water, cover the pesto with a lid and heat until steaming. Once steaming, turn off the heat.
- Finally lift the pasta out of the water with a slotted spoon and transfer to the pesto. Toss together.
- Sprinkle the pasta with the Parmesan. Buon appetito.
Please note the above nutritional guidance is based on our estimates only.