Liguria is the original home of pesto, or pesto alla Genovese. This sauce is traditionally made by pounding basil leaves with olive oil, Italian hard cheese, pine nuts and garlic. A vibrant green dish, it’s eaten throughout the region with Ligurian pasta like pansoti, piccagge and gnocchi.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.6 g||4.5 g|
|Protein||6.8 g||19.5 g|
|Salt||0.98 g||2.82 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Heat a dry, large, wide-based pan (preferably non-stick) over a medium heat
Once hot, add the pine nuts and cook for 2-3 min or until lightly toasted
Tip: Watch them like a hawk to make sure they don't burn!
Meanwhile, chop the green beans in half
Chop the basil roughly, including the stalks
Peel and roughly chop the garlic
Add the chopped basil, garlic, 3/4 toasted pine nuts, 3/4 grated Italian hard cheese (save the rest for later!) to a food processor and blitz until the ingredients resemble a fine crumb
Add 50ml [100ml] olive oil to the food processor and blitz until smooth
Season generously with salt – this is your pesto alla Genovese
Tip: Taste the pesto and add a pinch more if needed!
Add the green beans to a pot of boiled water with a generous pinch of salt over a high heat and cook for an initial 2 min
Add the gnocchi and cook for 3 min further or until it begins to rise to the top of the pot
Once done, drain, reserving a cup of the starchy cooking water
Meanwhile, add the red wine vinegar and 2 tbsp [4 tbsp] olive oil to a large bowl with a pinch of salt and stir it all together
Wash and pat the wild rocket dry
Add the washed rocket and toss with the dressing – this is your rocket salad
Return the drained gnocchi and green beans to the pot with the pesto alla Genovese and a splash of starchy cooking water and give everything a good mix up – this is your Genovese pesto gnocchi with green beans
Serve the Genovese pesto gnocchi with green beans and the rocket salad to the side
Garnish with the remaining toasted pine nuts and grated Italian hard cheese