A delicious, fresh-tasting pesto from Liguria, made following the traditional recipe in Genova. This recipe includes young leaves of local fresh basil, pine nuts, extra virgin olive oil and Parmesan cheese.
Extra virgin olive oil (41,9%), pine nuts (24,1%), Basil Genovese DOP (22%), salt, Parmigiano Reggiano DOP cheese (milk, salt, rennet) (4%), vegetable fiber bamboo (1,5%), garlic powder, antioxidant: ascorbic acid, acidity regulator: citric acid, preservative: potassium sorbate.
ALLEGEY ADVICE: for allergens see ingredients in bold.
How to use
Take a generous serving (a large spoonful) of your pesto, and mix well with a freshly-cooked hot pasta - we recommend Trofie.
Alternatively, it can be served cold in a pasta salad with green beans, shaved parmesan and extra virgin olive oil
Bordering the French riviera to the north-west, Liguria is a small but densely populated region of Italy. It's steep and rocky coastline leading up to the north-west where the maritime alps lie has left the region with a generally mild climate throughout. This allows for beautiful renaissance botanical gardens to flourish, making them a great attraction for any visitor. This inland greenery is contrasted by a steep coastline scattered with small beaches and coves with cliff faces towering above them. Seafood is one of the wonders of the Mediterranean, however Liguria is also home to the original Genovese Pesto. This salty and nutty basil sauce can be used over Pastas specifically from the region. These include the Trofie - a short, roughly twisted noodle rolled by hand.