The Genoese pesto without garlic is made by the skilled hands of Ligurian artisans that with the basil dop of Genoa realize this soft and delicate sauce.
Produced without garlic to meet the needs of digestibility of the customers, this Ligurian pesto (also called "Genoese"), comes mainly from the leaves of basil that in an artisanal way, without preservatives or dyes, are pounded in the traditional mortar in which the other ingredients also come together.
Typically the pasta is seasoned but it is also excellent for aperitif / appetizer bruschetta or for flavor the farinata.
The Genoese pesto of Rustigusto is produced with the traditional recipe both with and without garlic using basil dop, parmesan, pecorino, pine nuts salt and garlic (where you choose the traditional version).
It goes perfectly with the pasta Rustigusto accompanied with a vermentino or crushed of Rocche del Gatto di Sustigusto
Ingredients: Genoese basil dop, parmigiano reggiano , pecorino cheese, pine nuts, salt and garlic.
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