The perfect pairing for Genoese pesto must tackle a specific challenge: the aromatic intensity of basil and the rich, oily texture of pine nuts and Parmigiano. The choice almost inevitably falls on dry, fresh and sapid white wines, able to cleanse the palate without overpowering the garden aromas: a Pigato ligure or a Vermentino are the classic companions of choice. This same Mediterranean philosophy, made of fresh herbs and strictly raw seasonings, is found in a constellation of kindred dishes ideal for warm days, each with its own distinctive character.

The journey begins in the South with pesto alla trapanese (raw tomato and almonds), which demands the bright structure of a Grillo siciliano to withstand the tomato's acidity, and moves up with the refreshing zucchini and mint pesto, enhanced by the herbal notes of a Sauvignon Blanc. For summer icons like pasta alla checca (cherry tomatoes, mozzarella and lots of basil) or spaghetti with summer green sauce (parsley, capers and anchovies), the key is to balance the sapidity and sweetness of the cheeses: go for the minerality of a Fiano or the palate-cleansing effect of a Brut sparkling wine, both perfect for washing away the persistence of garlic.