Pesti with Genoese basil PDO
The green side of Liguria. Genovese Basil PDO, Parmigiano Reggiano and pine nuts. It takes little to fall in love.
How it’s made
Meriggio’s Pesto with Genovese Basil PDO isn’t just a sauce; it’s a story to discover and rediscover with every bite. It tells of history, of the land, of Mediterranean aromas, and cherished family recipes.
Our recipe is made with just a few simple ingredients: Genovese Basil PDO, 100% Italian Extra Virgin Olive Oil, Parmigiano Reggiano PDO, pine nuts, and salt.
How to use it
Meriggio Pesto was made to top pasta or potato gnocchi. Its bold flavor is perfect for a Caprese salad or adding a little something extra to bruschetta and crostini.
When using it for pasta, skip the salt in the cooking water, and no need to heat the pesto—just use it as is. A couple of tablespoons per person will do the trick.
Net weight
180g
Ingredients
Extra virgin olive oil 100% Italian (58%), Genovese Basil PDO (28%), pine nuts, Parmigiano-Reggiano PDO (milk, rennet, salt), salt. Acidity regulator: citric acid.
No artificial colours
No preservatives
Gluten free
Nutritional values (per 100gr.)
Energy: 2633 kj/630 Kcal
Fats: 64,2 g
Saturated fats: 9,8 g
Carbohydrates: 6,2 g
Fiber: 0 g
Protein: 6,6 g
Salt: 4 g