Their speciality, Genovese Pesto, was first written about in 1863 in “Cuciniera Genovese”, by G.B Ratto. However. although the precise origins of Pesto are unknown, many believe it evolved from a garlic and basil mixture, used by the Romans, to season meat and fish dishes. Over centuries, the sauce has had ingredients like Parmigiano, Pecorino and Pinoli added. Today, this “experimentation” has resulted in the Genoese Pesto sauce, loved by so many around the world, and more than worthy of a place on the best tables. Genovese Pesto is actually the second most popular sauce in the world, due to its rich and satisfying flavour, and to its versitility in the kitchen. It is also the condiment that best represents Genovese and Ligurian cuisine. Traditionally, Pesto is served with Trofie, Trenette or Gnocchi pasta, however it can be added to your pasta of choice. The only “advice” we might give, is to remember that the pasta should be quite thick, in order to compensate for the strength of the Pesto. Another Ligurian speciality, using Pesto, is possible in Spring. Then, we combine boiled green beans and potatoes, with Pesto and pasta.
 
Does not contain gluten. Also Available without garlic. 
 
Ingredients: Extra virgin olive oil, Genoese basil dop, Parmigiano Reggiano dop (MILK, salt, rennet), "Fiore Sardo" dop (LATTE, salt, rennet), cheese (unique ingredient Parmigiano Reggiano), vegetable fiber, pine nuts, salt, garlic. Acidifying: citric acid, antioxidant: ascorbic acid. 
 
Minimum Quantity: six jars 
 
Storage: refrigerator at 2/4 ° C.
 
Shelf Life: 12 months.
 
Glass vase
 
Net Weight g. 180 
 
The pesto that the Genoese prepare in their homes.
 
The secret? Our basil certainly, but also a lot of experience. A pesto of excellent quality, as rarely happens to taste.