Genoa Pesto sauce without garlic - 180g
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Genoa Pesto sauce without garlic - 180g Rossi 1947
We stumbled across the best Genoa pesto sauce in the traditional recipe by Rossi 1947: this also applies to the beloved pesto recipe without garlic.
This is the real Genoese-style basil sauce, made with great ingredients: PDO Basil from Genoa, Italian extra virgin olive oil, PDO Parmigiano Reggiano cheese and PDO Pecorino Fiore Sardo cheese, pine nuts and sea salt from Trapani.
Basil pesto sauce goes extremely well with thicker pasta shapes which can balance the intense aromatic flavour of pesto, such as trofie and potato gnocchi. Why not also using it to amp up the flavour of bruschetta and pizza?
Pesto should NOT be heated in a pan, but it should be used straight from the jar. If need be, it can be slightly diluted in a bowl with one or two spoons of pasta cooking water. Rossi’s pesto is produced in a simple and natural way; that’s why it should be stored in a cool environment and eaten within three days of opening.
NB: All given information about products on sale complies with the manufacturer's information.
- PGI - PDO - Slow Food
- Gluten free
- Product for Vegetarians
- Non perishable
|(PER 100 G)|
|of which SUGARS||4.5g|
|of which SATURATES||11g|
Extra virgin olive oil, PDO Basil from Genoa (16.5%), pine nuts, freeze-dried cheese (only ingredient Parmigiano Reggiano cheese: milk, salt, rennet), cheese (whey, melting salt E331), plant fiber, salt, antioxidant: ascorbic acid, acidifier: citric acid.
Milk and milk-based products (including lactose), nuts