{"id":2097,"date":"2026-08-05T13:32:25","date_gmt":"2026-08-05T11:32:25","guid":{"rendered":"https:\/\/www.oliobenza.it\/?p=2097"},"modified":"2026-08-05T17:18:13","modified_gmt":"2026-08-05T15:18:13","slug":"trofie-with-pesto-and-zucchini-the-benza-familys-recipe","status":"publish","type":"post","link":"https:\/\/www.oliobenza.it\/en\/trofie-with-pesto-and-zucchini-the-benza-familys-recipe\/","title":{"rendered":"Trofie with Pesto and Zucchini: The Benza Family’s Recipe"},"content":{"rendered":"

The idea of pounding together aromatic herbs, garlic, cheese, and seasonings is very ancient; even in Roman cuisine, there were preparations similar to moretum.<\/p>\n

Pesto was born from the union of the aroma of basil and the ancient art of the mortar.<\/p>\n

In western Liguria, this union finds a natural companion in extra virgin olive oil: basil grows blessed by the sea breeze, while the oil comes from the olive trees that adorn the hills and terraces of the inland region. Two distinct landscapes, brought together in a single sauce.<\/p>\n

Pesto, in the form we know today, became established in the 19th century.<\/p>\n

The first recorded recipe is generally traced back to 1865, when it appeared in the Ratto brothers\u2019 *Cuciniera Genovese*, described as a mixture of minced garlic and basil.<\/p>\n<\/div>

Ingredients for 4 people:<\/strong><\/p>\n

    \n
  1. Two generous handfuls of basil leaves (about 70 grams)<\/li>\n
  2. Two cloves of garlic<\/li>\n
  3. One glass of extra virgin olive oil (70 g) (try our TAGGIASCO<\/a><\/strong><\/em>)<\/li>\n
  4. 30 grams of pine nuts<\/li>\n
  5. 50 grams of grated Parmesan (or, alternatively, a blend of Parmesan and Pecorino for a bolder flavor)<\/li>\n
  6. A pinch of coarse salt<\/li>\n
  7. 600 grams of trofie pasta<\/a><\/strong><\/em><\/li>\n
  8. Two handfuls of trombetta zucchini, sliced into rounds (the most traditional version calls for potatoes and green beans: trombetta zucchini is a delicious and modern variation, but just as typical)<\/li>\n<\/ol>\n<\/div>

    More than just a sauce, it\u2019s a ritual: just a few ingredients, a mortar, and centuries of Ligurian history.<\/strong><\/p>\n<\/div>

    <\/div><\/div>

    Method using a mortar:<\/strong><\/p>\n