This variant of the Genovese pesto based on pistachio can be enjoyed on a bruschetta, with pasta, in a cake. It is a traditional recipe based on Sicilian pistachios.
This traditional and natural recipe brings out the taste of freshly crushed basil, without added garlic to preserve its freshness. It contains 55% of basil. Harvested in the height of summer, the basil is then crushed with olive oil, sunflower oil, and pine nuts to create this fantastic Italian seasoning.
Pesto is a traditional sauce from Genoa, in Italy's northern region. Dating back to the 16th century, it is traditionally made with crushed garlic, basil, and pine nuts, blended with Parmesan cheese and olive oil. Learn more here.
With Bell Pepper & Ricotta cheese, this pesto is a nice alternative to the classic one. This vibrant and delicious pesto will make all your pastas delicious.