Pesto: pounded, not cooked — Italy · Cuisine World
Today you make pesto alla genovese for pasta. Choose the best option at each step. Free Cuisine World game on MyLeoNes for ages 8–17; simulated recipes.
Your task
Choose the best option at each step.
- Classic pesto has basil, pine nuts, garlic, hard cheese, olive oil and salt. Cheese has milk, so an adult checks the labels.
- Simulation: heat, ovens, hot oil and knives are only pretend here. At home, always cook with an adult.
- Allergens: check the label with an adult (gluten, milk, egg, nuts, peanut, shellfish, soy, sesame). We never ask about your allergies.
Score
- Safe kitchen — Adult, clean hands, cool handles: you cooked safely.
- Technique — Right order, right amounts, right timing.
- Food knowledge — You understood why it works — and where it comes from.
Around the world
The name pesto comes from the Italian pestare, to pound, because in Liguria it is made in a marble mortar with a wooden pestle.
Italy
- Fresh pasta
- Tomato sauce
- Pizza margherita
- Risotto rhythm
- Seasonal minestrone
- No-machine gelato
- An Italian meal in courses
- Parmigiano: grate, use, store
- Colazione: an Italian breakfast
- At the open-air market
- Passata: summer tomatoes in jars
- Focaccia: let the dough rise
- Which shape for which sauce?
- Arancini: little golden rice balls
- The pizzaiuolo's art
Simulation only: heat, ovens, hot oil and knives are pretend. At home always cook with an adult. Allergens are shown, never asked — nothing about you is collected; progress stays on this device.
Keep exploring
Other languages
Loading MyLeoNes™…