Description
A milder Pesto alla Genovese: the classic recipe, made without garlic.
The same 39% Basilico Genovese DOP as the classic version, blended with extra virgin olive oil, Parmigiano Reggiano DOP, Pecorino Romano DOP, walnuts and pine nuts. With the garlic left out, the basil and the two cheeses carry the flavour, for a milder and lighter taste. Gluten free.
For restaurants and chefs. A garlic-free Pesto alla Genovese for guests who ask for dishes without garlic, used straight from the jar. The milder profile suits dishes where garlic would cover the main ingredient: spooned over grilled or baked fish, on a caprese, or stirred into a risotto just before serving. On pizza it can replace the tomato base. The producer also suggests it loosened with olive oil as a marinade for chicken, and mixed with yogurt or mayonnaise as a dressing for potato salad.
For specialty and Italian stores. Customers who avoid garlic usually pass over pesto, so a garlic-free jar answers a request the classic recipe leaves open. Stock it next to the classic version: the two share the DOP basil, the 39% declaration and the gluten-free claim, so the only difference staff need to explain is the garlic. It also suits shoppers who want a milder pesto for fish, caprese and sandwiches. Same price as the classic, which keeps the choice at the shelf a matter of taste.
Format guidance: the 100 g jar suits specialty retail and table service. For line production, the 180 g jar gives a better cost per portion.
Specs: 100 g, case of 24, shelf life 24 months, gluten free, Liguria (Italy).
Allergens: milk, walnuts. Also contains pine nuts and cheeses made with animal rennet.
