This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

Silk handkerchief pasta with pesto

A pasta and pesto dish from Liguria, home of the best basil in Italy, giving us the famous pesto al Genovese.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the pasta

  • 250g/9oz Italian ‘00’ flour, plus extra for dusting
  • 1 free-range egg
  • 3 free-range eggs, yolks only
  • 2 tbsp olive oil
  • pinch salt

For the pesto

  • large bunch of small-leaved basil, about 50 leaves
  • about 10g/¼oz coarse sea salt
  • 40g/1½oz pine kernels
  • 4 garlic cloves, peeled
  • 100ml/3½fl oz olive oil
  • 80g/3oz parmesan or pecorino, freshly grated