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Variant of the typical Genoese pesto prepared with a high percentage of basil, without garlic. Ideal for seasoning pasta dishes, in particular trofie or spaghetti, but also for garnishing meat or fish dishes.
Pesto is ready to pour over just drained pasta. To facilitate the distribution of the sauce, it is recommended to dilute the pesto with a little pasta cooking water. Pesto is ideal on “trenette” and with all types of pasta. Try it in combination with main courses of meat or fish, as a base for canapés or on tomatoes salad. Pesto is also perfect in combination with shellfish and fish carpaccio. Oil surfacing is normal, so we recommend mixing 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.
