Pesto Alla Genovese
Taste the difference
Our special Genoa-style pesto is made with the freshest basil from the Ligurian coast, top-quality extra virgin olive oil, Parmigiano Reggiano DOP and whole pine nuts.
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.
Characteristics
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.
Serving suggestions
Perfect for lasagne, gnocchi and pasta al Pesto.
The recipe: Trenette with pesto
Ingredients
Serves 4
- 1 lb linguine
- 1 can of Pesto alla Genovese Academia Barilla
- 2 tablespoons grated Parmigiano-Reggiano DOP Academia Barilla
- salt to taste
Preparation
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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