Genovese Pesto Sauce - Basil and Parmigiano Reggiano PDO

The brand's must-have recipe! Cooked in Liguria, the region of origin of this recipe, the pesto alla genovese from Italians do it better is made from 85g of fresh basil! Compound olive oil, whole pine nuts, Parmigiano Reggiano PDO and Italian basil, this Genoese recipe is a great classic of Italian gastronomy. To cook your pasta al dente: salt the pasta water, cook it and take out the pasta al dente. Off the heat, add your pesto and a tablespoon of cooking water, then mix everything for a minute to thicken the sauce. To cook with spaghetti or penne. Buon appetito!