Garlic
Garlic is worked into Genoese pesto with pine nuts before the basil and cheeses are added.
- Italian name
- Aglio
- In the recipe
- Genoese pesto
At the table
The basil consortium begins its mortar preparation with garlic and pine nuts, then adds dried-off basil leaves and the cheeses. Garlic belongs within the sauce, rather than as a topping.
Our suggestion: begin with the recipe’s proportion, then decide how much garlic character you prefer. A giant-cloved aglione recipe is a different reference.
Cook with it
Wild boar stew
Levante-Style Stamped Corzetti with Pine Nut and Marjoram Sauce
Zucchini alla scapece
Pollo alla Ciociara
Cavatelli al Ragù di Maiale
Ciambotta Lucana
