Liguria's aromatic gold

For this pesto we only use fresh “Basilico Genovese D.O.P.”. This excellent and intensely flavoured basil is harvested while the leaves are still small. It tastes especially aromatic due to the ideal climatic conditions of sun and sea breeze in Liguria. According to the original recipe deriving from the 19th century extra virgin olive oil, pine nuts, Parmiggiano-Reggiano and Pecorino are added. All this is done in a small family-business gently and to a large degree by hand.

Ingredients

(all from organic farming): Genovese Basil D.O.P. (39%), Extra Vergine olive oil, pine nuts, Pecorino Romano, garlic, salt and lots of love.

Pesto Basilico Genovese D.O.P. tastes best with

Our "Pesto Basilico Genovese D.O.P." not only adds something special to any type of pasta but also to paninis, grilled vegetables or pizza.

Preparation

We would advise thinning the pesto a little with water or olive oil before consumption. Or just use a trick that our mothers like to use in order to make a sauce lighter: just keep a little of the salted cooking-water and mix it, as well as the pesto and the pasta. This makes a meal just as tasty as in any restaurant.