Cooked in Italy, in Genova
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Inspired from the traditional Pesto Genovese, this recipe is made from fresh PDO Genovese Basil – that gives it its bright green colour -, extra virgin olive oil, Parmiggiano Reggiano aged 24 months, and Pine Nuts. A balanced combination of flavours, that gives it a soft texture – as it just came out of the mortar – and a unique taste on toasted bread. This Fine Cream is a little extract of Italy as soon as you open the jar. It will surprise your guests for the aperitif or as a traditional sauce!
New format !
This 500g format is ideal for 5 to 10 people. Perfect for the apéritif or a Batchcooking workshop to foresee your week’s menus ! A super generous format for super-serious aperitives !