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Pesto Genovese is one of the oldest recipes from Liguria and also one of the best known. This tasty and flavourful sauce is a versatile product that can be used in the kitchen, as a condiment for pasta or as a base for other tasty recipes: sauces for crostini, a base for stuffed sandwiches or boiled meats.
2022-05-17 13:30:00
Pesto genovese Anfosso with Genoese basil DOP 500g
Pesto Genovese Anfosso 500g with Genoese basil PDO is prepared with Genoese PDO basil, extra virgin olive oil, pine nuts, cashews. Excellent seasoning for first courses.
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ingredients
Ligurian pesto, olive oil, pine nuts, garlic, grana padano salts.
Size
500g
Shipping -50%
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Pesto genovese Anfosso with Genoese basil DOP 500g
Buy Online Pesto Genovese Anfosso 500g with Genoese basil DOP without garlic, delivery in 48/72 hours.
Genovese Pesto Anfosso 500g is a historical 100% Ligurian product, prepared with a base of Genoese DOP basil. Genoese pesto is produced since Roman times, in fact a sort of pestata was prepared with garlic and basil. In 800 the first recipe to become today a real institution of the Ligurian and Italian cuisine. It is prepared by crushing strictly Ligurian basil, salt and pine nuts seasoned with extra virgin olive oil and pecorino. Genovese pesto is made with typical products such as Genoese DOP basil, pine nuts and not walnuts as in many variations and EVO Oil. Online sale of Genoese pesto selected for you.
| How it's made | The pesto genovese is an historic, hand-made and fresh product. In a traditional mortar by using the 'pestello' (pestle), the fresh basil and garlic are mashed and when the basil starts releasing a green liquid, pine nuts and pecorino cheese are added to amalgamate all the ingredients together. Before serving the pesto, extra virgin olive oil is added. |
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| Size | 500g |
| Location | OLIO ANFOSSO - di Anfosso Alessandro e Alfredo & C. S.a.s. Via IV Novembre 95 18027 Chiusavecchia (IMPERIA) - Italia |
| Storage | Te be stored in a cool environment. Once opened, store in the fridge and consume within 3 days. |
| ingredients | Ligurian pesto, olive oil, pine nuts, garlic, grana padano salts. |
Combinations
The pesto genovese is traditionally used with 'trofie' pasta. The original recipe also wants an addition of potatoes and boiled beans. Excellent also on bruschetta. The Ligurian pesto is a typical summer seasoning. Try it with a glass of Sauvignon Livio Felluga for a unique pairing, or with a Pigato Maria Donata Bianchi.
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