Pesto Panna Cotta

Pesto Panna Cotta

This inventive dish from Marco Porceddu at Asellina in New York City reinterprets the classic sauce into a sweet dessert. See the recipe for Pesto Panna Cotta » [Back to Glorious Pesto »Todd Coleman

This inventive dish from Marco Porceddu at Asellina in New York City reinterprets the classic sauce into a sweet dessert, accompanied by a tomato sorbet and candied pine nuts. This recipe first appeared in SAVEUR Issue #140, along with Laura Schenone's story Glorious Pesto.