An essential in your storecupboard this classic Genovese pesto is made with Parmigiano Reggiano, pine kernels, and basil from veneto.
The name Pesto comes from the Italian word 'pesto' which means to crush or pound, referring to the traditional method of making the paste, by crushing in a mortar and pestle to release the fragrance of the basil.
Genovese Pesto works wonderfully with pastas and gnocchis, mashed into potatoes or stirred through yoghurt as a dressing.
Still stuck for inspiration? Check out some of our favourite Pesto recipes...