Welcome to the Genova Pesto World Championship, the only place where mortar, pestle, and bragging rights come together in one epic showdown.
Held in the heart of Liguria, inside the ornate chambers of Genoa’s Palazzo Ducale, this event brings together chefs, home cooks, nonnas, and gastronomes from around the world—all competing to create the perfect batch of Pesto alla Genovese, the old-school way: by hand, with a mortar and pestle.
It’s vibrant, emotional, deeply traditional—and as aromatic as you’d imagine.
Here’s everything you need to know about the Genoa Pesto World Championship, including its origins, rules, judging process, and how you (yes, you) can apply to compete.
Origins – From Ancient Practice to Global Showdown
The first championship was held in 2007, founded by the Cultural Association of Palatifini, a group dedicated to preserving the traditions of Ligurian cuisine.
Their mission: to honor and protect the traditional recipe of Pesto alla Genovese, especially its use of:
- Fresh DOP basil from Genova Pra’
- Ligurian extra virgin olive oil
- Parmigiano Reggiano or Pecorino
- Pine nuts
- Garlic from Vessalico
- Coarse sea salt
- And no blenders allowed
What started as a local tribute is now an international competition drawing participants from over 20 countries.
The Rules – Mortar, Pestle, and Passion Only
How the Competition Works:
• 100 finalists are selected from preliminary rounds held worldwide.
• All contestants prepare pesto live, using traditional marble mortars and wooden pestles.
• The competition takes place inside Palazzo Ducale, Genoa’s historic 13th-century palace.
What’s Provided:
• Fresh ingredients (identical for all contestants)
• A marble mortar and wooden pestle
• 40 minutes to prepare your pesto
What’s Judged:
• Aroma
• Consistency
• Color
• Taste
• Technique
• Respect for tradition
This is not a speed contest. It’s about honoring the method, coaxing out each ingredient’s flavor, and achieving a balanced, bright, truly Genovese result.
The Pesto – Why Mortar and Pestle Still Matters
Using a mortar and pestle:
• Crushes (not slices) basil, preserving oils and aroma
• Prevents oxidation (basil stays green longer)
• Creates a more varied, luxurious texture
• Blends flavors more gently and thoroughly
It’s a labor of love—and the championship is a celebration of that artistry.
The Judges – Palates with Serious Prestige
Judging panels are made up of:
• Professional chefs
• Culinary historians
• Food critics
• Past champions
• Pesto artisans from Liguria
They don’t just eat. They inhale, inspect, and analyze—evaluating everything from the garlic bite to the oil-basil balance to how much “soul” a pesto has.
The Winners – Who Typically Takes the Crown?
While chefs and foodies from around the globe enter, home cooks often win. Why? Because pesto is not about flash—it’s about feel.
Past winners have included:
• A grandmother from Piedmont
• A chef from Tokyo
• An olive oil producer from Greece
• A young Ligurian cook from a fishing village
Each winner is celebrated, awarded a golden pestle, and crowned Campione del Mondo di Pesto al Mortaio.
How to Enter – Yes, You Can Apply
Eligibility:
• Open to anyone worldwide
• No professional culinary background required
• Finalists are chosen from video submissions or live qualifiers
Steps to Compete:
1. Visit pestochampionship.it (official site)
2. Submit your interest or apply for preliminary rounds
3. If selected, travel to Genoa for the grand competition
The event is held every two years, typically in March or April.
Why This Event Matters (Beyond the Basil)
The Pesto Championship isn’t just about food—it’s a celebration of:
• Cultural preservation
• Slow food values
• Craftsmanship
• Regional identity
In an age of high-speed, industrialized cooking, it reminds us that time, tradition, and touch still matter—especially when the results are as delicious as pesto.
How to Experience It (Even If You’re Not Competing)
Attend as a Spectator:
• Open to the public
• Includes tastings, workshops, and basil-themed exhibits
Watch the Livestream:
• Full event is broadcast online with interviews and behind-the-scenes moments
Pesto Week in Genoa:
• Restaurants across the city offer special pesto menus
• Street markets and basil stalls pop up around the port
• It’s a full-blown pesto holiday
A Championship Worth Smashing For
In a world obsessed with cooking shows and celebrity chefs, Genoa’s Pesto Championship stands apart. It honors not ego or entertainment—but authenticity, community, and flavor.
Whether you’re a Ligurian grandmother or a college student from Kansas, if you can wield a pestle with love and respect, you could be the next World Pesto Champion.
Just don’t forget the garlic from Vessalico.
