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Belmond Hotel  Splendido, Portofino: Ligurian Pesto  with Trofie Pasta

INGREDIENTS (serves one) • 1 1/4 cup basil leaves   • 3/4 cup pine nuts 

• 1/2 tsp garlic  • 3/5 cup extra virgin olive oil  • Pinch of sea salt flakes 

• 1/2 cup parmesan cheese 

• 1/4 cup pecorino cheese 

• Trofie or linguini pasta

PREPARATION • Remove stems off basil, wash basil, and

dry well

• Using a mortar or a food processor, ground garlic (without the heart of the garlic), sea salt flakes, pine nuts and basil (dry)

• In a food processor, mix the above with pecorino cheese, parmesan cheese and extra virgin olive oil

• Toss with cooked pasta (al dente) and serve with additional parmesan cheese on top to taste

Overlooking Portofino  harbor  on a steep hill sits Belmond Hotel  Splendido, a former 16th-century monastery.  Chef  Corrado  Corti oversees La  Terrazza restaurant,  offering authentic Ligurian fare and unparalleled views. Chef Corti shared the below recipe to recreate the dish at home.

Photos courtesy Belmond Hotel Splendido