Genoa Pesto sauce without garlic - 180g

We stumbled across the best Genoa pesto sauce in the traditional recipe by Rossi 1947: this also applies to the beloved pesto recipe without garlic.

This is the real Genoese-style basil sauce, made with great ingredients: PDO Basil from Genoa, Italian extra virgin olive oil, PDO Parmigiano Reggiano cheese and PDO Pecorino Fiore Sardo cheese, pine nuts and sea salt from Trapani.

Basil pesto sauce goes extremely well with thicker pasta shapes which can balance the intense aromatic flavour of pesto, such as trofie and potato gnocchi. Why not also using it to amp up the flavour of bruschetta and pizza?

Pesto should NOT be heated in a pan, but it should be used straight from the jar. If need be, it can be slightly diluted in a bowl with one or two spoons of pasta cooking water. Rossi’s pesto is produced in a simple and natural way; that’s why it should be stored in a cool environment and eaten within three days of opening.