Typical sauce from Genova with a high basil percentage and no garlic, for a more delicate taste. To season pasta, expecially trofie or spaghetti. Try it also with fish or meat.
Pesto is ready to be poured directly onto freshly drained pasta. For better condensation, extend the pesto with pasta cooking water. Try it also in combination with second courses or to fill tasty canapés. Enrich the taste of pizza with a few teaspoons of pesto. Fantastic also on salad tomatoes. To enhance the quality of the ingredients, it is recommended to mix well before use.
Pesto is a traditional sauce from Liguria, deriving from medieval passion in using aromatic herbs. Basil was defined by the Ancient Greeks “Royal herb”. To prepare pesto we use Italian basil only.
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