Pesto alla Genovese
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Pesto alla Genovese by Montanini. With 60% fresh basil for pasta and focaccia.
- Ligurian pesto with 60% fresh basil
- No added flavorings, flour or fiber
- Sauce for pasta, bruschetta and focaccia
- Tip: do not heat, fold into the hot pasta
- Made by Montanini, Italy
Content: 140 grams
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Free shipping in DE from €50
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Manufactured in Klingenberg am Main
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Free from additives
Pesto alla Genovese, a Ligurian classic with 60% fresh basil
Pesto alla Genovese brings the aroma of a Ligurian herb garden into your kitchen. The intense aroma of basil greets you as soon as you open the jar, because 60% of the recipe is fresh basil. This pesto contains no added flavorings, flours, or fibers. It is made by the Montanini family-run artisanal producer in Piedmont exclusively during the basil harvest: The leaves are picked early in the morning, brought directly from the field to the facility, and washed and processed on the same day. This preserves their fresh aroma.
Serving suggestions
The classic accompaniment to pasta such as trofie, linguine, or trenette. Also on bruschetta and canapés, on focaccia, in potato salad, with mozzarella and tomatoes, or as a flavorful base for dressings.
Important: Do not cook the pesto. Just before serving, fold it into the hot pasta, otherwise the basil will lose its aroma.
Pasta al pesto in 4 steps
- Cook the pasta in plenty of salted water until al dente.
- Before draining, reserve 2–3 tbsp of the cooking water.
- Drain the pasta and creamily mix it with the pesto and a little cooking water in a bowl.
- Serve immediately, with freshly ground pepper to taste.
Product details
- Ligurian recipe with 60% fresh basil
- No added flavorings, flours, or fibers
- Made only during the basil harvest and processed on the day of harvest
- From Montanini in Piobesi Torinese, Piedmont
- 140 g jar
Frequently asked questions
What is Pesto alla Genovese?
Pesto alla Genovese is the classic basil seasoning sauce from Genoa in Liguria. It is prepared cold and is eaten primarily with pasta.
Do I need to heat the pesto?
No, pesto is not heated. Simply fold it into the freshly cooked, hot pasta. This keeps the basil aroma at its most intense.
What is the difference between Pesto alla Genovese and Pesto Mediterraneo?
Pesto alla Genovese is a green pesto made with fresh basil. Montanini's Pesto Mediterraneo is a red pesto with sun-dried tomatoes, cashews, and pecorino.
