Mosspoint Genovese

Name: Mosspoint Genovese
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (150 ml)
Cuisine: Asian
Ingredients: バジル 50 g Basil; 松の実 5 g Pine Nuts; パルミジャーノ 10 g Parmesan; アンチョビフィレ 2枚 Anchovy; にんにく 15 g（茹で） Garlic; 白ごま油 75 g Sesame Oil; 塩 少々 (1 g) Salt

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

From a starred kitchen.

Ratio

Sesame Oil 81 ml

Ingredients

Basil — バジル 50 g
Pine Nuts — 松の実 5 g
Parmesan — パルミジャーノ 10 g
Anchovy — アンチョビフィレ 2枚
Garlic — にんにく 15 g（茹で）
Sesame Oil — 白ごま油 75 g
Salt — 塩少々 (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.

Companion jar

Mosspoint Genovese 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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Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

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

Originally published as Genovese Sauce.

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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