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.
Liguria is a small but densely populated region of north-west Italy. The narrow ribbon of land is bordered by the Alps, Appenines and the sea. It is home to Genoa, Portofino and the wonderful Cinque Terra.
The region is the original home to a number of Italian staples, like focaccia, minestrone soup and pesto alla genovese. Pesto is made all over Italy, but only pesto alla genovese has a D.O.P. protection - meaning it can only be made in a very precise way using specific ingredients. The ingredients are very simple: basil, pine nuts, garlic, Parmigiano Reggiano, olive oil and salt. Pesto is classically served with trofie, a short, twisted pasta that is also a native of Liguria.
As a coastal region, seafood also features strongly in the local cuisines: tuna, anchovies, sardines and cod in particular. Ciuppin is a soup made from slow-cooked fish, originally created by fishermen to use up the fish that were too small or damaged to sell.
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.
Alternatively, it can be served cold in a pasta salad with green beans, shaved parmesan and extra virgin olive oil