Silk handkerchief pasta with pesto

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.


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
  • 100ml/3½fl oz olive oil
  • 80g/3oz parmesan or pecorino (or alternative vegetarian hard cheese), freshly grated