Lasagne al Pesto alla Ligure

To prepare the pesto, combine fresh basil, pine nuts, garlic, 70g of Parmigiano-Reggiano, Pecorino Sardo, and coarse sea salt in a mortar and pestle or food processor. Gradually add extra-virgin olive oil while processing until a smooth, vibrant green pesto is formed. Set aside.

To prepare the béchamel sauce, melt unsalted butter in a heavy-bottomed saucepan over medium heat. Whisk in 00 flour and cook for 1-2 minutes to form a roux. Gradually add milk, whisking constantly to prevent lumps, until the sauce thickens to a creamy consistency. Season the béchamel sauce with nutmeg and 5g of salt. Remove from heat.

Peel the Potatoes and cut them into small, approximately 1 cm cubes. Trim the Green beans and cut them into 2-3 cm pieces. Bring a large pot of water to a boil and add 10g of Salt. Add the diced Potatoes and Green beans to the boiling water and cook until tender, about 8-10 minutes. Drain thoroughly and set aside.