A must in the Genoa region, pesto is used to season primi piatti such as gnocchi, minestrone alla Genovese, a whole vegetable soup flavoured with olive oil, risotto or, more commonly, pasta.
Basil, the flagship ingredient in the pesto recipe, has a protected designation of origin (PDO). The region where it is grown, Liguria, has a particular microclimate characterized by the presence of sea air currents, which combined with an intense sunshine, give it a harmony of aromas that cannot be found in any other variety of basil. It can be recognized by its very fragrant scent, its slightly embossed leaves, and its perfectly uniform green colour. Non-pasteurized, Favuzzi pesto preserves all its exceptional aromas and its most attractive colour.
Castelnuovo Magra, Liguria, Italy.
The Artisans Behind the Product
On the limits of eastern Liguria, in Castelnuovo Magra, the de Luca Bellotto family has been producing this delicious Ligurianpesto for over twenty years. The family farm is one of the few in the world to grow, harvest and process basil at the same time. This continuous supply chain helps to ensure incomparable freshness.
Mainly used for minestone, pastas and risottos, it can also be used to make tomato and mozzarella sandwiches, summer soups, zucchini or eggplant fritter dips, and pizza toppings.
Ingredients Genose basil PDO 39%, extra virgine olive oil, Parmigiano Reggiano PDO cheese (milk, salt, rennet), walnuts, Pecorino PDO cheese (milk, salt, rennet), pine nuts, salt, garlic. Antioxidant: Absorbic acid.