Pesto Genovese 180 gr - Italpesto
Pesto Genovese is one of the oldest and best known Italian recipes abroad.
The name of this preparation provides two basic indications about it.
The word "pesto" indicates precisely the particular method of preparation that involves the hand-pounding of all the raw ingredients, through the use of a mortar: an ancient tool consisting of a container, with a rounded bottom, almost always in marble, in which the substances are placed, which are then crushed by the action of a pestle.
The word "Genovese" instead suggests the place of origin of this typically Ligurian recipe. To characterize this recipe, in addition to the method of preparation, the ingredients that compose it. In fact, even if today it is possible to find pesto with the most disparate ingredients on the market, the ancient recipe includes a few simple components, all of the highest quality: Genovese Basil DOP, Extra virgin olive oil cold extracted, Parmigiano Reggiano DOP cheese, cheese Pecorino Sardo or Romano DOP, strictly Italian pine nuts and/or walnuts, salt and garlic, possibly from Vessalico - learn more here
Italpesto is one of the very few companies that, even today, fully respects the ancient recipe, producing a pesto that does not make you regret what you can taste in the best restaurants in Genoa.
Ingredients: Genovese Basil D.O.P (39%), Extra virgin olive oil, Cheese, Parmigiano Reggiano D.O.P. (Milk, Salt, Rennet), Pine nuts, Salt, Antioxidant: Ascorbic Acid, Acidity Regulator, Citric Acid, Preservative: Sorbic Acid. May contain: other nuts and egg proteins.
This product is free of:
- Chemical antioxidants,
Nutritional values for 100 gr of product:
- Calories: 482 kcal
- Protein: 6 g
- Carbohydrates: 11 g
- Fat: 46 g
- Salt: 3.8 g
Storage method: The product is stored at room temperature, away from heat sources and direct sunlight. Once opened, remove the contents from the box and store it in the fridge. It is recommended to consume the product 3 days after opening.
The Genoese Pesto is associated with the Ligurian tradition with Trofie, a typical pasta of the region, however, it goes very well with many cuts of pasta, both short and long. Being a very fresh tasting preparation, it is also added raw to give a unique taste to gourmet pizzas or sandwiches.