Pesto alla Genovese is the classic pesto from which all others take their name.
Our reduced salt version is made from Genovese PDO basil, which our basil partner Mario harvests, chops and packs within four hours, to protect that fresh herbaceous taste.
Instead of Parmesan, we've used a vegetarian Italian hard cheese.
Did you know?
Pesto alla Genovese was originally made with Parmesan cheese for political reasons. In the 1700s when pesto came about, all the other cheese producing regions were sworn warring enemies of Genoa.
Sunflower oil, basil paste (basil, sunflower oil, salt), vegetarian medium fat hard cheese (MILK), pine kernels, garlic puree, acidity regulator: citric acid.
KEEP REFRIGERATED. ONCE OPENED, USE CLEAN SPOONS FOR EACH USE AND CONSUME WITHIN 7 DAYS.