Homemade trofie with vegan basil pesto
Homemade trofie with vegan basil pesto is our take on a traditional Italian dish made for centuries on the Ligurian riviera in Genova. We show you how to make trofie at home like in Italy with just two ingredients. Then we make a delicious, creamy basil pesto sauce that is 100% plant-based.
Servings: 6 people
For the trofie
- 500 g semolina flour
- 250 to 300 g hot water The amount of water varies based on temperature, altitude, humidity and type of flour.
For the basil pesto
- 70 g cold water
- 70 g basil
- 30 g pine nuts
- 30 g almonds
- 30 g nutritional yeast
- 30 g olive oil extra virgin
- ⅓ clove garlic
- salt to taste
Make the trofie
In a bowl, add the semolina flour and ¾ of the water. Mix with a fork till the flour absorb all the water.
Transfer the dough onto a worktop and start kneading with your hands. If the dough is too dry, then add more water, a little at a ime.
Knead vigorously for about 10 minutes. By the end you should get a smooth, compact dough.
Start shaping the dough like shown in this short video.
You can now cook the trofie in salted boiling water for about 3 minutes.You can also store the trofie. First, let them dry on our worktop for half a day. Sprinkle them with some semolina flour so they don't stick together. When they are hard and dry, you can store them in an airtight container for weeks.
Make the pesto
Blend almonds, pine nuts, garlic, salt and nutritional yeast until you get to an almond flour consistency.Add the basil leaves, oil and cold water and start pulsing with the blender until everything turns into a creamy pesto. You might have to stop to scrape down the sides once. Taste and adjust for salt.
Serve the pasta
In a bowl, add the pesto sauce, then when the pasta is cooked take it out of the boiling water and add it to the bowl with the pesto. Add a few tablespoons of pasta water get everything creamy.Stir with a spoon, plate, and drizzle with some extra virgin olive oil.NB: do not warm up the pesto on a pan. It will loose its flavour.
If you can, use a digital scale for our recipes. This way you'll get the best results.
We use calculateme.com to convert grams to US volume measurements. We believe they have the most accurate conversion algorithm. If must use cups and spoons, then use the "spoon and level" method. That is, spoon the ingredients into the measuring cup, or measuring spoon. Then level the excess with a knife.
Calories: 428kcal | Carbohydrates: 65g | Protein: 15g | Fat: 12g | Saturated Fat: 1g | Trans Fat: 1g | Potassium: 355mg | Dietary Fiber: 5g | Sugar: 1g | Vitamin A: 617IU | Vitamin B6: 1mg | Vitamin C: 2mg | Vitamin E: 3mg | Vitamin K: 54µg | Calcium: 51mg | Folate: 165µg | Iron: 5mg | Manganese: 1mg | Magnesium: 73mg | Zinc: 1mg