Episode 17: Pesto

In this episode I talk about the origins and my experiences of pesto Genovese, probably the most famous Italian pasta sauce in the world.

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Show notes

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The episode includes:

  • My first experience of pesto
  • My first time at the opera
  • The earliest known recipe for pesto
  • How the history of Genoa is contained in the sauce
  • Why Genova, Padova, and Mantova lose their vs in English
  • The garlicky origins of the sauce
  • Pesto today
  • The World Pesto Championships
  • How to make it


Aida at the Arena di Verona in 1987: the very production I saw.

My recipe for pesto.

2 thoughts on “Episode 17: Pesto”

  1. I have to admit, I am not a huge fan of pesto……though they do, of course, vary considerably…….I love basil, but think I might try to make it with parsley as you mentioned at the beginning of the podcast!!! Always interesting to hear the background and history for your topics! Thanks Luca!!

  2. Gouda cheese in Pesto! Whatever next! More fun food facts from the learned Luca . Another interesting,
    and thoughtful take on an Italian food favourite . Is there no end to your marvellous stories?….I hope not for a long time!

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