Copy of The Genoese Pesto

The Genoese pesto is a traditional Ligurian sauce. Its main ingredients are basil grown in the Genoese area, pine nuts, garlic, and seasoned with Grana Padano chese, Parmigiano Reggiano chese, Pecorino chese and olive oil. It is a raw sauce, where none of its ingredients are cooked. Due to this peculiarity, the ingredients don’t lose their original organoleptic characteristics. The first example of pesto in history can be found during the Roman Empire when, by the name of "Moretum", it was described by the philosopher Virgil, while the first recipe is traced back to the XVIII century, even though it certainly derived from more ancient sauces, such as the "agagliata", a sauce with garlic and walnuts, popular in Ligury during the Genoese Maritime Republic, and the French "pistou".

How to use: Ready-to-use sauce for pasta, also suitable as an aperitif served on croutons or finger food.

Ingredients: Olive oil, Genoese basil PDO (14%), Grana Padano cheese PDO (milk, salt, rennet, preservative: egg lysozyme), cas hew nuts, extra virgin olive oil, aroma, vegetable fibres, salt, pine nuts, acidity regulator: lactic acid, garlic, preservative: sorbic acid, antioxidant: acorbic acid.

Allergens: Cashew nuts, milk, egg, traces of walnuts and peanuts.

Shelf life: 12 months. Once opened eat within 2/3 days.