the one that makes it
pesto
genoa's original — basil, pine nut, parmesan, good oil, pounded cold. blend it hot and it goes bitter; we never do.
watch it made
no wok theatre. just the build.
every component prepped from scratch, assembled cold to order. this is the actual pesto bowl, start to finish.
the story
where it comes from
real pesto is never cooked. it's pounded in a mortar so the basil bruises but doesn't burn — that's why ours stays bright green and grassy, not dull.
in liguria, pesto is a religion with rules: genovese basil, ligurian oil, a marble mortar, a wooden pestle, and a wrist that goes in circles, never up and down.
the 97 / 3
what we changed
classic pesto rides on pasta. we drop it over white beans and greens instead — same basil hit, but a bowl that leaves you light, not heavy.
97% familiar · 3% you've never had
how it's built
cold-makeline, no frying
greens and white beans for a protein-rich base.
pesto paneer, roast tomatoes, marinated artichoke, zucchini.
shaved parmesan and a thread of chili oil.
lil nuggets
things to say at dinner
the name comes from the Genoese 'pestâ' — to pound or crush — the same root as 'pestle'.
Genoa hosts a world pesto championship where competitors use only a marble mortar and wooden pestle.
true 'pesto alla genovese' has a protected recipe: 7 ingredients, no cooking, and basil grown near the Ligurian coast.
make it at home
a home version
2 bowls · 20 min
ingredients
- ·1 cup white beans
- ·handful greens
- ·150g paneer
- ·2 cups basil
- ·2 tbsp pine nuts
- ·30g parmesan
- ·1 clove garlic
- ·good olive oil
- ·roast tomatoes + zucchini
method
- 1pound basil, pine nuts, garlic and a pinch of salt to a paste (cold).
- 2work in parmesan, then olive oil in a thin stream. don't blend hot.
- 3toss white beans and seared paneer through half the pesto.
- 4build over greens with roast tomato and zucchini; finish with parmesan and chili oil.
the secret we keep
keep everything cold and never heat the basil — and a mortar beats a blender, which bruises with friction-heat and turns it bitter.
what's in it
every dish is veg · swap paneer for chicken, same price · air-fried falafel on request
allergens
our kitchen isn't allergen-free — tell us what you can't have and we'll tell you exactly what's in it.
pairs well: an iced latte, cream top — italian to the end.
the numbers
29g
protein
~430
kcal
- ·white-bean fibre + protein
- ·cold-pounded basil, no bitterness
- ·zero frying
numbers approximate · base-dependent
why it's good
feels light, eats full — beans and paneer carry you to dinner.
fresh basil and good oil, not a jarred sauce — you can taste the difference.
have it your way, or ours.
more bowls
