Pesto of Genovese Basil DOP without garlic 180 g

Pesto of Genovese Basil DOP without garlic 180 g

Pesto is a traditional Ligurian sauce originating from Genova. Known throughout Italy and for some decades, also celebrated throughout the world. The name comes from the Italian verb ‘pestare’ meaning to crush or pound since, traditionally, it would have been made using a pestle and mortar.                                                                                                                  The Calvi Pesto without garlic is prepared in the exact same way as our normal recipe, except for the garlic, using genuine Genovese Basil (Basilico Genovese DOP), pine nuts and Parmigiano Reggiano P:D:O and Pecorino Romano P:D:O. It contains only high-quality ingredients and has a high percentage of pine nuts (24% – the same quantity as basil!) which gives the pesto a unique sweetness. The prized Genovese basil gives the sauce a rich green colour.

Product label
The product label with the nutritional information and the other product details can be found below.

Uses
The Calvi Pesto is excellent on pasta, such as trofie, just as it is or together with green vegetables, such as courgettes or green beans, for making lasagna, mixed together with cooked tomatoes for a delicious pasta sauce, or added to minestrone soup just before serving. Although most commonly used together with pasta, pesto can be so much more than merely a pasta topping.
It is delicious incorporated into appetizers and dips. For example, spread simply on bruschetta (toasted bread) with slices of fresh, ripe tomatoes or a shaving of parmesan, as a dip mixed with Greek yoghurt or cream cheese for vegetables or chips. As a tasty alternative to mustard or mayonnaise in sandwiches or wraps, such as mozzarella and fresh tomato pannino or chicken wrap. It also makes a great sauce or garnish for fish, meat, chicken, tofu or vegetables. Try it spread on grilled fish or as a sauce to serve with grilled meat…

Storage instructions
Store in a cool dry place, away from heat sources. Once opened keep refrigerated (+4°C) and eat within 5 days. It is recommended that you stir the pesto before using it the next day, as the oil may have separated out. If it is a little dry, add a little extra virgin olive oil to rehydrate it.