Description
Pesto alla Genovese with Basilico Genovese DOP, in the 180 g jar.
39% Basilico Genovese DOP with extra virgin olive oil, Parmigiano Reggiano DOP, walnuts, Pecorino Romano DOP, garlic, pine nuts and salt, with ascorbic acid, citric acid and sorbic acid. Gluten free, as the producer declares. Same recipe as the 100 g jar.
For restaurants and chefs. The kitchen format of the pesto: dress trofie, trenette and gnocchi off the heat with a spoonful of pasta water, finish minestrone and grilled vegetables, or spread it under burrata on bruschetta. The producer also suggests it for salads and gourmet pizza. For line production the 180 g jar gives a better cost per portion than the 100 g.
For specialty and Italian stores. Pesto alla Genovese is among the best known Italian sauces abroad, and the larger jar suits families and regular customers who finish the small one quickly. The DOP basil and the 39% figure are the facts to quote. It sits naturally beside dried pasta from Liguria and good olive oil.
Format guidance: the 180 g jar suits kitchen use and family purchase; the 100 g jar suits retail and table service.
Specs: 180 g, case of 6, shelf life 24 months, gluten free, Liguria (Italy).
Nutrition per 100 g: 541 kcal, fat 52 g (saturated 8.9 g), carbohydrates 12 g (sugars 4.0 g), protein 6.3 g, salt 3.2 g.
Allergens: milk, walnuts. Also contains pine nuts and cheeses made with animal rennet.
