Genovese Basil Pesto from Italpesto is made the best ingredients from the Ligurian region: delicious Genovese Basil DOP, high-quality, cold-pressed extra virgin olive oil, Parmigiano Reggiano DOP, Pecorino Romano DOP, crispy Italian pine nuts, walnuts, garlic and a bit of salt. This pesto is very creamy with an intense in the flavor.\n\nFresh with an intense aroma, this pesto is perfect on traditional trofie, gnocchi and trenette. \n\nIngredients: Genovese Basil DOP 39%, Extra Virgin Olive Oil, Parmigiano Reggiano DOP, Walnuts, Pecorino DOP, Pine Nuts, Salt, Garlic, antioxidant agent: ascorbic acid, acidifier: citric acid.\n\nDirections: Pesto should not be heated. When draining the pasta, save a little water in the pan. Return the drained pasta to the pan and stir through the pesto. Once opened, keep refrigerated and use within 3-4 days.\n\nCompany History: \nItalpesto has been producing delicious Ligurian pesto for more than twenty years according to the ancient recipe in Sarzana, near La Spezia. Italpesto follows the full production from the field to the table. Their main focus is to always have the best Ligurian basil DOP in their sauce.
