PESTO

The pesto, an equally ancient and famous Ligurian recipe based on basil, oil, pine nuts, garlic and pecorino, is a sauce with an intense and decisive flavour.

It is used to season pasta (tradition would require the trenette format) and lasagna, preferably accompanied by potato cubes and boiled beans. Excellent also for the preparation of quiches and savory pies.

A spoonful of pesto added at the end of cooking, will also make the most classic vegetable soup unique.

Ingredients: Olive oil 68%, concentrated basil 27%, salt, pine nuts 1%, garlic, wine vinegar, acidity correctors: Citric ac., Lactic ac.