Massimo Bottura, the Italian restaurateur and chef-owner of three-Michelin-starred Osteria Francescana, knows a thing or two about homemade pesto. Using a recipe from his cookbook, Bread Is Gold, Bottura loses the traditional pine nuts and uses breadcrumbs instead. The final product is a fresh and original pesto pasta dish from one of the best chefs in the world that's still simple enough to make at home.
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