Vegetarian

Pesto

A lively, aromatic white that follows the basil, lightens the olive oil and respects the Parmesan.

The pairing

Why it
works.

Pesto works on several levels at once: the herbaceous character of the basil, the richness of the olive oil and pine nuts, the saltiness of the Parmesan and the pungency of the garlic. A fresh, expressive wine can follow these flavours while lightening the richness of the sauce.

With a very herbaceous, lemony pesto, favour a particularly lively white. A version generous in Parmesan and nuts can accept a little more texture and roundness. The important thing is to keep enough freshness so the olive oil never makes the pairing heavy.

In practice

With pesto, think first of the basil and the olive oil. Look for a fresh, dry and expressive wine rather than a rich, oaky white. Good acidity cleans the palate and makes you want another bite.

In the glass