Ingredients of Genoese pesto
It maintains the basic recipe of fresh Pesto with the intervention of some ingredients that favor its preservation: pine nuts (without walnuts or cashews), Italian Extra Virgin Olive Oil, Genoese basil dop, Parmigiano Reggiano, Fiore Sardo, Salt of Trapani.
Rossi has been in Genoa since 1947 and was born from the dream of the Panizza family to make a Genoese pesto of the highest quality. It is produced through the use of the original traditional Ligurian recipe, it is still recognized by the gourmande diruto the world as one of the best in the galaxy of the Genoese Pests. Produced only by Basilico Genovese D.Or.P of their production is accompanied by pecorino Fiore Sardo, Parmigiano Reggiano, Garlic of Vessalico, salt of Trapani and extra virgin olive oil of high quality.
It was also awarded at the Gambero Rosso as the best artisan Genoese pesto in Italy.
Storage and advice for use
Store in the refrigerator after opening. Do not heat or cook before use.
Average nutritional values per 100gr of product
- Energy value 492 Kcal
- Protein 12.70 gr.
- Carbohydrates 5 gr
- Fat 46.90 gr (of which saturated fatty acids 11.30 gr)
- Fiber: 2.30 gr