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Genoa Pesto Sauce - 180g
€9.99
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Genoa Pesto Sauce - 180g Rossi 1947
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.
NB: All given information about products on sale complies with the manufacturer's information.
Data sheet
- Region
- Liguria
- PGI - PDO - Slow Food
- Yes
- Gluten free
- Yes
- Product for Vegetarians
- Yes
- Perishability
- Non perishable
Nutrition Facts
| NUTRITION INFORMATION | |
| (PER 100 G) | |
| ENERGY | 679 Kcal |
| (2795 kJ) | |
| PROTEIN | 5.7g |
| CARBOHYDRATE | 4.5g |
| of which SUGARS | 4.5g |
| FAT | 70g |
| of which SATURATES | 11g |
| SALT | 2.4g |
Ingredients
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, Vessalico garlic, antioxidant: ascorbic acid, acidifier: citric acid.
Allergens
Milk and milk-based products (including lactose), nuts
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