The fresh, fragrant Italian basil is the hero of this classic recipe. It’s grown in the coastal region near Liguria, where the warm sunshine and moist sea breeze give the leaves an unmistakable perfume and intense flavour (it’s almost impossible to find basil quite like it anywhere else). To create our Pesto, we’ve pounded the basil leaves with Grana Padano cheese, Pecorino Romano cheese and pine nuts.
Basil Pesto was our first recipe launched in the UK and it’s still our most popular – it’ll always be our No. 1.
In Liguria, Pesto is enjoyed with testaroli, trofie or linguine pasta and is usually served with green beans and potatoes to create ‘Pesto Alla Genovese’.
Be in the know… Pesto was originally made to preserve the abundance of local Summer ingredients throughout the Winter months.
How to use
With pasta, we think 100g of pasta per quarter jar of Pesto works best or visit our recipe collection for more inspiration.
Sunflower Seed Oil, Italian Basil (36%), Cashew Nuts, Grana Padano PDO Cheese (MILK, EGG), Sea Salt, Glucose, Pecorino Romano PDO Cheese (MILK), Crushed Pine Kernels, Extra Virgin Olive Oil, Flavourings, Potato Flakes, Acidity Regulator: Lactic Acid
Nutrition per 100g: Energy 1867kJ/ 453kcal, Fat 44.6g (of which Saturates 6.4g), Carbohydrate 6.6g (of which Sugars 3.5g), Fibre 2.7g, Protein 4.9g, Salt 3.3g
Good to know
Contains: Nuts, Milk, Egg, Non-Vegetarian Cheese and Garlic (May also contain other nuts)
No added: MSG, GMO, Preservatives, Wheat and Gluten