We were looking for a traditional Genoa Pesto sauce with the same incredible flavour as the pesto that we had tasted in Liguria, when we stumbled upon the recipe by Pesto Rossi 1947. This is the real authentic Genoese-style basil sauce, made with great carefully selected ingredients: PDO Basil from Genoa, Italian extra virgin olive oil, PDO Parmigiano Reggiano cheese and PDO Pecorino Fiore Sardo cheese, pine nuts, Vessalico garlic and sea salt from Trapani.

Pesto sauce is traditionally eaten with Trofie, Gnocchi or Linguine; they are all thick pasta shapes which can balance the intense aromatic flavour of pesto. But this basil sauce is also ideal to amp up the flavour of many dishes, such as steamed fresh fish or 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.