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The dish's story
Owned by Roberto Panizza, 'the King of Pesto' and founder of the mortar-and-pestle Pesto World Championship; the pesto is hand-pounded in a marble mortar and served in the restaurant's historic Ligurian menu.
📋 La Cucina Italiana🍴 Traditional Ligurian street-food recipe — Il Genovese
📋 recipe source: Recipes from Italy — FarinataMore in Genoa
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Il Genovese
Pesto alla Genovese
Ingredients
- • chickpea flour 250 g
- • water 750 ml
- • extra virgin olive oil 6 tbsp
- • fine sea salt 1 tsp
- • freshly ground black pepper to taste
- • fresh rosemary leaves (optional) 1 tbsp
Method
- 1 Whisk chickpea flour, water, 3 tbsp olive oil and salt until smooth. Rest the batter at least 30 minutes (up to overnight) — skim any foam before baking.
- 2 Preheat oven to 250°C (480°F) with a large oiled metal pan inside.
- 3 Pour batter 3-4 mm deep into the screaming-hot pan, drizzle remaining oil on top and add rosemary if using.
- 4 Bake 15-20 minutes until set, blistered and golden at the edges. Slice into wedges and eat immediately.