To achieve perfection, training is needed, but it is not enough on its own. The world champion himself explained it to us, giving us advice for a perfect Genoese pesto.

1. Haste is the enemy (also) of pesto

«I think I won for passion and accuracy. I don’t know if my technique is the best, what is certain is that a good pesto cannot be improvised”, said Bassi.

2. The quality of the ingredients is fundamental

For a Genoese pesto that deserves this name you must first of all respect the traditional recipe, that of the Genoese Pesto Consortium: DOP Genoese basil from the Ligurian Riviera, Italian pine nuts, garlic from Vessalico (Imperia), DOP Parmigiano Reggiano, Sardinian flower, sea salt from the Trapani salt pans, DOP Ligurian Riviera DOP extra virgin olive oil. «The ingredients must be respected to the letter, and must be of high quality. In particular pay attention to the Parmesanwhich must be well seasoned: minimum 24 and even better 30 months of maturation says Bassi.

3. Flavors must be balanced

The biggest risk you run with pesto is that it is too salty, due to the salt, pecorino and parmesan. «Proportions are important: I personally use them ¾ of Parmesan and ¼ of Sardinian flowerand I taste before adding the salt.”

4. You have to pound in a specific order

To obtain a perfect consistency it is essential to crush the ingredients in a certain order. “I I start with garlic and pine nuts and then set them aside: I empty the mortar to dedicate myself to the basil. I crush the leaves by grinding them in order to eliminate those filaments that give too strong a color to the pesto and do not make the consistency homogeneous. Then I continue: I pour in the garlic and pine nuts, then the cheeses and salt.”

5. Pesto isn’t just pasta

The classic preparation remains the one with pasta, but pesto is excellent in many other preparations, which in Genoa are cornerstones of home cooking: «Use it for every gnocchi and put a spoonful in the minestrone: the pesto is fantastic.