Garlic
Garlic is worked into Genoese pesto with pine nuts before the basil and cheeses are added.
- Italian name
- Aglio
- Recipe reference
- 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
Tuscan roast pork loin (arista)
Wild boar stew
Agnolotti monferrini
Ragù di pecora
Levante-Style Stamped Corzetti with Pine Nut and Marjoram Sauce
Zucchini alla scapece
Pollo alla Ciociara
Bagna cauda with red and yellow peppers
Tuscan kale and cannellini farinata
Cavatelli al Ragù di Maiale
Ciambotta Lucana
Lenticchie di Castelluccio in Umido
