The king of Pesto, earning its moniker from the Genoese word ‘pestâ’, which means to pound or crush. The quintessential pesto recipe, with no garlic, so perfect for the fussy kiddos. The key to making an excellent Genovese pesto is using true Parmigiano Reggiano cheese, the smallest basil leaves for their sweetness and high-quality olive oil.
Perfect for a quick dinner stirred through pasta.