Genovese pesto gastronomic sorbet

In this recipe, pesto alla Genovese does not accompany the sorbet: it becomes the sorbet. Fresh basil, Parmigiano, Pecorino, pine nut paste and olive oil are treated as structural ingredients in a frozen mixture designed specifically for savoury use.

The main technical challenge is the combination of water with a substantial amount of fat coming from cheese, pine nuts and olive oil. A stabiliser suited to high-fat sorbets is therefore used, while the olive oil is gradually emulsified into the mixture. The basil is processed directly with the other ingredients to keep the flavour recognisably close to pesto.

There is no maturation stage and the mixture is churned immediately after preparation. The suggested serving completes the idea by translating a familiar pasta dish into a play on temperature and texture: the sorbet is paired with trofie that are cooked, dried and quickly fried until light and crisp, finished with freshly grated Parmigiano or Pecorino.