The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Australia's top 20 rieslings
22.02.2017

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Trenette with pesto


You'll need

300 gm green beans, trimmed 1 large waxy potato (such as Desiree), peeled and diced 400 gm dried trenette (see note) 40 basil leaves 1 clove garlic 50 gm (1/3 cup) pine nuts 2 tbsp finely grated parmesan 1 tbsp finely grated Pecorino Sardo 60 ml (¼ cup) extra-virgin olive oil 2 tsp butter

Method

  • 01
  • Bring a large pot of salted water to the boil, add beans and potatoes and return to the boil. Add pasta and cook until al dente.
  • 02
  • Meanwhile, carefully wash basil leaves and pat dry. Place garlic and a pinch of sea salt in a mortar and, using a pestle, crush to a paste, add basil and continue pounding, then add pine nuts and cheeses and pound to a smooth paste. Transfer to a bowl and stir through olive oil. If using a blender, pulse all ingredients on lowest speed until pesto is creamy.
  • 03
  • Drain pasta, beans and potatoes, reserving some of the cooking water. Place pesto into a large mixing bowl and combine with pasta, 2 tbsp reserved cooking water, beans, potatoes and butter. The sauce is used only ‘a crudo’, that is, not cooked, so when adding to pasta it must be mixed off the heat. Serve immediately.

Note Trenette is a narrow, flat pasta, thicker than linguine, that is traditionally served with pesto.


"Basil originated in Asia and Africa but it is present all over the Mediterranean, and found a habitat in Italy in the climate and soil of Liguria," explains Sydney's Lucio Galletto. "It is there that the best of many varieties grow, and the Ligurian people learnt quickly how to use it gastronomically in the noblest way: pesto. This symbol of Ligurian cucina has very ancient origins: its roots are in an oriental sauce (Arabic or Persian) that was based on a mixture of pine nuts and fresh acidic cheese. Throughout the centuries, oil and basil were added to these ingredients, and the fresh cheese was substituted with grated parmesan and Pecorino because of the abundance of these ingredients in the region. The great debate is about the strength of the sauce: the amount of garlic used and the sharpness of the Pecorino. In the Riviera di Levante, near the Tuscan border (where this recipe is from), it is quite a mild sauce, and traditionally served with a durum wheat pasta such as trenette or spaghetti, with green beans and potatoes. Other types of pasta that can be served with pesto include trofie (little dumplings of wheat and chestnut flour, without egg) or gnocchi, mandili de sea ('silk handkerchiefs'; very fine fresh rag pasta). Purists may insist on using a stone mortar and a wooden pestle, but today almost everybody uses a blender, which gives excellent results. It is essential, however, not to overheat the oil, as this ruins the aroma of the basil, so minimum speed and frequent pauses for cooling are necessary."


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Featured in

May 2007

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×