Pesto alla Genovese by Takumu Koyama (Former Pasta Chef at 2 Michelin Starred Magnolia) (Sauce only)

Genovese is a traditional pasta sauce from Genoa, Italy. Chef Takumu Koyama was deeply inspired by the vibrant aroma and rich depth of flavour he encountered in its homeland. In this special creation for WASO, he faithfully recreates that experience—free from shortcuts or compromises—for your home kitchen. Basil is an exceptionally delicate herb—its aroma fades quickly and its colour darkens when left raw. To preserve its full expression, Chef Koyama developed a unique two-step infusion method: the basil is first gently steeped in low-temperature oil to extract its fragrance, then fresh basil is added again to build layers of aroma. This process locks the essence into the oil while preserving a vibrant green hue. To finish, generous amounts of raw basil are blended in to bring a fresh, lifted note. For visual harmony, a touch of spinach is added to enhance the brightness of the green. To round out the sauce, toasted pine nuts and aged Parmesan cheese provide richness and gentle depth. No preservatives or acidic additives are used—there’s no citric acid or lemon juice to dull the natural aroma or flavour. What remains is a clean, elegant expression of Genovese sauce—faithful to tradition, crafted with precision. Chef Takumu Koyama trained for eight years at the renowned Italian restaurant Ponte Vecchio in Osaka, before leading the pasta section at the two-Michelin-starred Magnolia near Cesena, Italy. Now, he brings that expertise to WASO with a handcrafted pasta sauce that delivers true Italian flavour, made with care for modern kitchens around the world.