Genovese Sauce

Name: Genovese Sauce
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (150 ml)
Cuisine: Mediterranean
Ingredients: about 1¼ bunches (50 g) Basil; about 2 tsp (5 g) Pine Nuts; about 1½ Tbsp (10 g) Parmesan; about 2 fillets (8 g) Anchovy; about 3 cloves (15 g) Garlic; ⅓ cup (81 ml) Sesame Oil; about ⅛ tsp (1 g) Salt

Independent adaptation of a publicly published Hiroyasu Kawate recipe. Not affiliated with, sponsored by, or endorsed by Hiroyasu Kawate.

CONDIMENT · LAMB DUMPLINGS & PASTA

In the published recipe, this is the condiment for lamb dumplings (gyoza).

Kawate's Genovese sauce for lamb dumplings.

On the jar

GENOVESE

Method: blend
Yield: about ¾ cup
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Sesame Oil 81 ml

Ingredients

Basilabout 1¼ bunches (50 g)
Pine Nutsabout 2 tsp (5 g)
Parmesanabout 1½ Tbsp (10 g)
Anchovyabout 2 fillets (8 g)
Garlicabout 3 cloves (15 g)
Sesame Oil⅓ cup (81 ml)
Saltabout ⅛ tsp (1 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Genovese Sauce wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Hiroyasu Kawate. French / Japanese (Florilège). Cited awards include: Michelin 2* (Florilège / フロリレージュ, Tokyo).

Adapted from a Hiroyasu Kawate recipe (Hiroyasu Kawate / dancyu (ラム餃子)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Hiroyasu Kawate / dancyu (ラム餃子) (published as “Genovese Sauce”). Full citation lives in Provenance.

Companion jar