Fresh Pesto with Basilico DOP
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!
Genovese pesto is a sauce created by the fusion of the fresh flavours of the Ligurian region. Due to thisreason and for its delicacy, it became the most famous sauce of the Ligurian cuisine, and not only, considering the fact that it is the second most used in the world.
Our traditional Genovese Pesto is made according to the typical Genoese recipe which includes high quality ingredients, such as Extra Virgin Olive oil, Genoese Basil (PDO), cultivated in our agricultural company Serre sul Mare in the town of Pra’, Grana Padano (PDO), Parmigiano Reggiano (PDO), Italian pine nuts, Pecorino Romano (PDO), sea salt and Italian garlic.
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 !
Fresh Pesto Genovese with Mashed Potatoes and Roasted Octopus
- 6 potatoes
- 200 gr/ 7 oz of Genovese Pesto
- 400 gr/ 14 oz of steamed octopus
- Water, salt, pepper and extra virgin olive oil
Place water and potatoes in a casserole and add a half glass of oil, salt and a pinch of pepper. When the potatoes are cooked, sift them and then blend with pesto.
Place mashed potato and pesto on a dinner plate and lay the slightly roasted octopus on top with some extra virgin olive oil and decorate with a basil leaf.