Originally Posted by
jib71
The green one is not a Japanese recipe. That’s from around Genoa, and when the green stuff (pesto) is made by a wrinkled Italian grandmother from fresh basil, pine nuts, and hard cheese from her own farm, it’s the kind of thing that Michelin starred chefs swoon over.
To be fair, when made with a sauce out of a jar in the same kitchen that prepares “Neapolitan,” with ketchup, it may be no more than the green alternative to the red spaghetti.
Did not know.
I thought it was a Japanese thing just like napolitan is. Because I haven’t seen that outside of Jpn. I thought it was different than what Americans call pesto because pesto pasta in America is usually more brownish-green, creamier and cheesier... I like the green oily (non-creamy) version that is Genovese in Jpn.