The making of Pesto Genovese according to the tradition is only using the Mortar, a marble’s object full of history used together with a wood pestle.
Once it was used to mix and grind ("pestare" in Italian) all the ingredients together.. today we’ve realized a packaging which calls back the ancient style in order to promote and keep alive our traditions.
Suitable for 3 or 4 portions of pasta, you can also easily freeze it!
Ingredients: Extra-Virgin Olive Oil, PDO Genoese Basil (min. 25%), Grana Padano PDO cheese, (cow milk, salt, rennet), Parmigiano Reggiano Dop cheese (cow milk, salt, rennet), Italian Pine Nuts,
Pecorino romano PDO Cheese (sheep milk, salt, rennet), Salt, Italian Garlic; antioxidant agent: ascorbic acid, Acidifier: citric acid
How to use it: If mixed wiht pasta, we advice to add two little spoons of boiling water from the pasta pan. But be sure: NEVER HEAT THE PESTO !
