Pesto Alla Genovese
Taste the difference
A unique, non pasteurized pesto.
Taste the difference.
A Traditional Italian Products
Pesto can be made with a variety of ingredients, however basil, grown throughout Liguria, is always used.
The other ingredients vary based upon where the pesto is made and what is available locally.
Walnuts or hazelnuts can be used in place of pine nuts. Goat cheese and ricotta may substitute Parmigiano Reggiano or Pecorino.
The word pesto comes from the verb pestare, to pound.
Aroma: Perfume of fresh sweet basil and aged Parmigiano Reggiano.
Flavor: penetrating, sweet, appetizing, freshly picked basil.
Texture: pleasantly grainy.
Basil and whole pine nuts have been chopped and pounded together.
Perfect for lasagne, gnocchi and pasta al Pesto.
The recipe: Trenette with pesto
- 1 lb linguine
- 1 can of Pesto alla Genovese Academia Barilla
- 2 tablespoons grated Parmigiano Reggiano DOP Academia Barilla
- salt to taste
12 minutes cooking
Cook the trenette (or bavette) until al dente in abundant salted boiling water, drain well and pour into a tureen.
Dress with Pesto alla Genovese Academia Barilla and, should it be too thick, slightly dilute it with a glass of pasta cooking liquid.
Sprinkle with Parmigiano Reggiano DOP Academia Barilla grated and serve immediately.
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