Basil pesto from Liguria, in a large size for the restaurant trade. Ready to dress pasta, top a pizza or flavour a minestrone.
A Ligurian pesto made with fresh basil (23%), olive oil, garlic, Pecorino Romano and Parmigiano Reggiano. The recipe also contains cashew nuts and a small proportion of pine nuts.
Its colour is a deep green and its texture creamy.
Loosen it with a little cooking water to coat trofie, trenette or gnocchi, off the heat to keep the colour of the basil. It also tops a pizza straight from the oven, a focaccia or a panino. A spoonful at the end of cooking flavours a minestrone.
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Basil pesto from Liguria, in a large size for the restaurant trade. Ready to dress pasta, top a pizza or flavour a minestrone.
