A great Ligurian classic reinterpreted with the prestigious Parmigiano Reggiano Vacche Rosse, which gives the pesto a richer aromatic profile and a unique persistence on the palate. The freshness of the basil, the roundness of the pine nuts, and the character of the Parmigiano Vacche Rosse come together in a creamy sauce, perfect to enhance pasta, gnocchi, trofie, or simply enjoyed on toasted bread.
Gently wash the basil leaves and dry them without rubbing.
In a mortar, crush the garlic with the coarse salt until you obtain a cream.
Add the pine nuts and work until you get a homogeneous paste.
Add the basil little by little, crushing with circular movements until you get a green and aromatic mixture.
Incorporate the grated Parmigiano Reggiano Vacche Rosse and mix thoroughly.
Pour the extra virgin olive oil in a thin stream, working the pesto until it becomes creamy and well blended.
Use immediately or store in the refrigerator covered with a drizzle of oil.
Store in the refrigerator, covered with a drizzle of extra virgin olive oil, for up to 2 days. Do not freeze.
Italia, Liguria
| Energy (kcal) | 489.19 |
| Carbohydrates (g) | 1.77 |
| of which Sugars (g) | 1.76 |
| Fat (g) | 47.89 |
| of which Saturates (g) | 10.33 |
| Protein (g) | 12.03 |
| Fiber (g) | 1.74 |
| Sale (g) | 0.97 |
