Pesto Alla Genovese – Basil Pesto, 180g
Pesto Alla Genovese, Basil Pesto,
A delicious, fragrant artisanal pesto, made following the traditional recipe in Genovese. This recipe includes young leaves of Italian fresh basil, pine nuts, extra virgin olive oil and grana Padano cheese. We are delighted with the flavour ad texture of this sauce.
Serving suggestions: A timeless classic, pesto is particularly suitable for pasta trofie but great spread on focaccia or small teaspoon drops for additional flavour to pizza toppings
Cooking instructions: To use this sauce dilute the pesto with a little pasta cooking water and pour over paste, cooked al dente. Can also be spread cold onto focaccia or ciappe
Storage: Store in a cool, dry place and once opened, refrigerate and consume within 5 days for maximum flavour
Basil (35.6%), extra virgin olive oil (36.4%), sunflower oil, glucose syrup, cashew flour, dried grated cheese (milk, salt, rennet, preservative: lysozyme egg protein), cheese powder [cheese powder (milk), whey powder, anti-caking agent: E551, processing aid: E331 (iii)], salt, flakes potato (dehydrated potato flakes, emulsifier: E471), bamboo fiber, acidity regulator: lactic acid, garlic (0.36%), pine nuts (0.26%), Pecorino Romano (sheep’s milk, salt, rennet) , Grana Padano (milk, salt, rennet, preservative: egg lysozyme).
Allergens: contains Nuts, Milk and Egg.
|Mono – unsaturates||G||–|
|Of which Added Sugars||G||–|
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.