Description
Genovese pesto is a historic product originating from Liguria, prepared with a basil base. Genovese pesto has been produced since Roman times, when a kind of paste was made with garlic and basil. In the 1800s, the first recipe emerged, and today it has become a true institution of Ligurian and Italian cuisine. It is prepared by crushing strictly Ligurian basil, salt, garlic, and pine nuts, seasoned with extra virgin olive oil and Grana Padano. Genovese pesto is made with typical products like Ligurian pesto, pine nuts, and not walnuts as in many variants, Italian garlic, and especially Grana Padano and EVO oil. Online sale of Genovese pesto selected for you. Pairings: Genovese pesto is paired with trofie, the original recipe also includes the addition of boiled potatoes and green beans. It is also excellent on bruschetta. Ligurian pesto is a typical summer condiment. Try it paired with Sauvignon Livio Felluga for a unique combination or with Pigato Maria Donata Bianchi. Storage: Store pesto in a cool environment; once opened, keep in the refrigerator and consume within 3 days. Processing: Genovese pesto is historically a paste, and when the product is fresh and artisanally crafted, the pesto is made in a typical mortar where fresh basil and garlic are crushed with a pestle. When the crushed basil creates a green cream, pine nuts are added to blend everything well before serving Genovese pesto, extra virgin olive oil is used.