From Massimo Bottura's kitchen · Osteria Francescana, Modena
blend · pesto
★★★ KITCHENGenovese-Style Pesto
From an award-winning kitchen
Ratio
OLIVE OIL 120
Ingredients
- BASIL50 g
- PINE NUTS20 g
- GARLIC5 g
- PARM50 g
- OLIVE OIL120 ml
- SALT2 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Chef of Michelin three-star Osteria Francescana in Modena. Reinterprets Emilia-Romagna classics; ranked among World's 50 Best Restaurants for multiple years.
Originally published as Genovese-Style Pesto.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Massimo Bottura Italian pesto technique (published as “Genovese-Style Pesto”). Full citation lives in Provenance.