BUCKET PESTO SAUCE

Its taste, which has remained unchanged since the mid-19th century, is linked to the choice of quality ingredients: DOP basil, Ligurian Riviera oil, parmesan, pecorino, garlic, tasty pine nuts, and the proper execution of the planned processes. by the original recipe.

Although the first recipe for Genoese green sauce as we know it today dates back to 1865, when it first appeared in the book of the Ratti brothers with the definition of «garlic and basil sauce», the origins of pesto are much older. And now how to use it: mixed with cooking water and extra virgin olive oil, it becomes an excellent condiment for spaghetti, trenettes, gnocchi.

The Ligurian tradition adds potatoes and green beans to this simple combination. If you want to taste the flavor of the sea, sautéed with clams or shrimp.

Be surprised by an unusual combination and pesto linguine sprinkled with crispy bacon. Minestrone is served as the Ligurians eat, with a spoonful of pesto. Lasagna with pesto. The meat boiled with a small bowl of pesto. A nice combination, on a pizza.

Available in several sizes: 1kg - 2,5kg