Pack: 190 g
Granoro Pesto alla Genovese is made to a traditional Genoese recipe with fresh basil (unseasoned) grown in Liguria, renowned for its small and highly fragrant leaves, extra virgin olive oil, pine nuts, grated pecorino and parmesan cheese and cashew nuts: only fresh ingredients, free from preservatives and colorants (the proof is in the label of our Pesto alla Genovese).
The production process is delicate, to protect and enhance the sensory characteristics of all of the ingredients, in particular the basil, which is very sensitive to heat during the production process.
The basil is processed fresh so that the aroma and taste retain their natural intensity.
Packaged in glass jars, Granoro’s Pesto alla Genovese is excellent with pasta (Bavette with Pesto alla Genovese is a famous recipe) or boiled meats.
RECOMMENDED USE
Because Granoro Pesto alla Genovese is only preserved in extra virgin olive oil, it must be kept in a cool, dry place, away from the light, to protect the product from oxidation that causes browning.
Preparing a first course dish with Granoro Pesto alla Genovese is easy. First, cook your favourite Granoro pasta shapes; whilst the pasta is cooking, place the Granoro Pesto in a salad bowl and dilute it with 4 spoonfuls of the pasta’s cooking water. Once the Granoro pasta has cooked for the length of time indicated on the packet, drain it and add it to the bowl. Add some grated parmesan cheese if desired, stir well and serve immediately.
Customise your recipe: place the Granoro Pesto alla Genovese into a salad bowl, boil a potato, then mash it with a fork and mix it into the pesto before adding the cooked pasta. As an alternative to the mashed potato, you can add 3 or 4 spoonfuls of fresh cooking cream or 3 or 4 spoonfuls of fresh ricotta to the Granoro Pesto; mix them together well in a bowl, drain the freshly cooked Granoro pasta, add it to the bowl, stir and serve.
Also excellent for making lasagne: place 4/5 layers of Granoro Lasagne in an ovenproof dish, covering each layer of pasta with Granoro Pesto, béchamel sauce and parmesan cheese. The last layer should only be parmesan cheese, béchamel sauce and Granoro extra virgin olive oil. Add a little water, cover with a lid and cook in a hot oven for 15/20 minutes. Remove the lid at the end to allow the top to brown.
Recommended with the following Granoro pasta shapes: Nuvole, Linguine, Lingue di Passero, Chitarrina Quadrata, Spaghetti alla Chitarra and Lasagne.
| Nutrition Facts | Serving Size 100g |
| Energy | 640.00 Kcal 2650.00 Kj |
| Total Fat,
Saturated Fats |
65.00 g
10.00 g |
| Carbohydrates,
Sugars |
10.00 g
6.00 g |
| Proteins | 5.00 g |
| Salt | 2.00 g |