Pantry
Pesto alla Genovese
Basil blended cold with Pecorino Romano PDO, cashews and pine nuts. From the jar to the plate.
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Deep green, the smell of freshly cut basil and a dense texture that loosens as you fold it into hot pasta. One spoonful is enough to make a plate of trofie taste of Liguria.
Made cold
The basil is not cooked: it is blended cold with the cashews, the pine nuts, the garlic and the Pecorino Romano PDO. It is the only way to keep that green and that herbal aroma, which heat would take away in minutes.
From Liguria
Pesto comes from Liguria, in north-western Italy, and it is one of the country’s most recognisable sauces. Ours follows the usual method: fresh ingredients, no cooking, and the rich texture the recipe calls for.
What makes it special
- Real basil, and plenty of it: it is the ingredient that leads the jar.
- Pecorino Romano PDO: aged sheep’s cheese, the one that gives it its salty backbone.
- Cashews and pine nuts: the nuts that give it its richness.
- Ready to use: added cold, straight from the jar to the plate.
On our Instagram we post recipes and ideas for making the most of it.
How to enjoy it
- Suggested pairing: a Vermentino, a Gavi di Gavi or a dry sparkling wine such as Prosecco.
- With pasta: cold over drained pasta, with a little cooking water to emulsify.
- On toast and focaccia: spread on toasted bread, or as a base instead of tomato.
- With fresh cheese: over a burrata or a mozzarella, with bread alongside.
- In salads: loosened with oil, as a dressing for cold pasta or roast vegetables.
Frequently asked questions
Does it contain lactose?
Yes. It contains cheese, so it is a dairy product and naturally contains lactose.
Does it contain nuts?
Yes: cashews and pine nuts. It is not suitable for anyone with a nut allergy.
Is it suitable for vegetarians?
No. It contains Pecorino Romano PDO, which is made with lamb rennet, an ingredient of animal origin. It is suitable for ovo-lacto vegetarians who accept animal rennet.
Should it be heated?
No. Pesto is used cold or at room temperature, so it does not lose its aroma and freshness.
How should it be stored?
In a cool, dry place. Once opened, refrigerate between 0 °C and 4 °C.