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There’s basil and then there’s basil. The best basil grows in the Italian Liguria. The flavor will be determined by the special mild climate, the sunlight and the gentle sea breeze. The land is naturally fertilized and only the youngest leaves of the basil plant are harvested, so an optimal flavor will be maintained. Only then the basil pesto will get the name Pesto alla Genovese!

Oil & Vinegar Pesto alla Genovese is made according to the original recipe and only natural, top quality ingredients will be used, like cashew nuts, garlic, olive oil, pine nuts and a pinch of salt. The possibilities of the Pesto alla Genovese are endless: soups, vegetables, pizzas and salads get an Italian twist. We recommend serving the pasta with 2 or 3 tablespoons of basil pesto, green beans and boiled, unpeeled potatoes.

As a pesto lover you cannot miss this delicious Pesto alla Genovese!

  • olive oil, Genovese P.D.O. basil (30%), cashew nuts, sea salt, pine nuts.