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FOOD ARTE

GENOVESE PESTO SAUCE – BIO

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.

5,40$ exc. VAT:

15% Off

In stock

Additional information

Weight 0.335 kg
Dimensions 6.5 × 6.5 × 8 cm
Ingredients

Basil*. sunflower oil*, extra virgin olive oil*, Parmigiano Reggiano cheese*(cow's milk*,salt, rennet), potato flakes*, sea salt, pine nuts*,citric acid as acidity regulator: E330, rosemary extract*. * Bio/ Organic. Agricolture EU/non EU

Recipe

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.

Curiosity

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.

Seasonality

All year

Gross weight

335 g. / 11.8 oz.

Net weight

180 g. / 6.3 oz.

Shelf life

24 months

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