Us at a glance
As keen pasta makers and lifelong pesto fans, we decided to turn our passion into a business.
But before deciding our direction, we needed to immerse ourselves in the world of pesto to understand everything there is to know about the world's greatest sauce.
We've detailed what we've learnt in this shamelessly geeky pesto blog, which touches on topics we would never have predicted at the start of our journey.
Our pesto journey begins.
There was only one place to start our research: Genoa. This stunning city in the Italian region of Liguria is the birthplace of pesto, and local producers work tirelessly to protect and promote their beloved basil pesto recipe.
Pesto isn't just a food here; it's a religion. There's a local adage that pesto is the second thing a baby will taste after its mother's milk, and if that doesn't convince you of the Italians' love of their "green gold," nothing will.
A sharp learning curve
Some people think there are infinite pestos, limited only by a cook's imagination. For Italians, though, pesto alla Genovese is the only recipe worthy of the name.
We cannot exaggerate how contentious the issue of "alternative pesto sauces" is among traditionalists. We revisit it repeatedly on this blog, always trying to see the arguments from both sides of the divide.
Pesto beyond pasta
During our research, we ate, and continue to eat, a colossal amount of pesto. While this isn't just another recipe website, we wanted to document some unconventional contexts in which we've enjoyed the sauce.
We've used pesto as a marinade, a topping, and a stuffing. We've added it to classic dishes like pies and stews, but we've also used it in contexts not seen before, like pesto crisps and laminated doughs.
Your pesto conundrums
The complex and ever-evolving world of pesto means we never run out of inspiration for what to write about.
If you have any burning pesto-related questions, drop us a line, and we'll give you the lowdown.