“PESTO ALLA GENOVESE” ORGANIC SAUCE
€6,80 inc. VAT
Genoa basil, pine nuts and garlic are finely ground with coarse sea salt with the addition of Parmesan cheese and extra virgin olive oil. A simple recipe, one the most loved dressings of Italian cuisine. Only a few ingredients for an unmistakable taste, a perfect sauce for potato gnocchi, long or short grainy pasta or as an ingredient for minestrone Genoa style.
|Dimensioni||6.5 × 6.5 × 8 cm|
Basil (46%), extra virgin olive oil, sunflower oil, parmesan cheese, cow milk, pine nuts, organic essence of rosemary, acidity regulator: E 270, anti oxidant: E 300
While boiling the pasta (trofie, linguine or spaghetti) add a medium sized peeled diced potato and some minutely cut French beans, drain when cooked and add the Pesto Genovese sauce and serve.
The first version of a sauce close to what pesto is today goes back to the ancient Roman times when a sauce made with fresh herbs, cheese and garlic was named “Moretum”. Pesto Genovese only appeared in recipe books at the beginning of the 19th century.
335 g / 11.8 Oz
180 g. / 6.3 Oz