Basil (57%), Extra virgin olive oil (22%), Pine nuts (12%), Parmigiano Reggiano AOC (5%), Salt, wine vinegar, garlic, citric acid, lactic acid.
85g of Fresh Basil for 135g of Pesto!
One year of research was necessary to find the perfect balance of this smooth and delicate Pesto alla Genovese. Cherry on the Pesto : entire pine nuts which make it… al dente.
Exceptional ingredients, perfectly cooked.
Gently heat the salsa for 2 minutes over a low heat. Add some extra virgin olive oil. Cook the pasta until al dente, mix with the salsa for 30 seconds in the saucepan. Sprinkle with Parmigiano Reggiano. Eat al dente Pastas ? Trofie, spaghetti.