Genovese Pesto with PDO Genovese Basil

INGREDIENTS:

Extravirgin olive oil 51%,PDO Genovese basil 25%,PDO Parmigiano Reggiano 7% (milk, salt, rennet), PDO Grana Padano (milk, salt, rennet, preservative: egg protein lysozyme), pine nuts 4%, walnuts, salt, PDO Pecorino ROmano ( sheep's milk, salt, rennet), garlic, antioxidant: ascorbic acid, acidity regulator: citric acid.

While it is still cold, pour the pesto into a mixing bowl, add the cooked and drained pasta and mix. We suggest only lightly salting the pasta water. Before serving, garnish with some fresh basil leaves and pine nuts.

To follow a traditional Ligurian recipe, you can begin boiling 70 g of green beans and two sliced potatoes. When these are half-cooked, add the pasta and cook it through, then drain the pasta and the vegetables and pour them into a mixing bowl with the pesto; mix, add a sprinkling of Grana Padano cheese and serve.

The quantity of pesto in 120g package is the perfect seasoning for 160 g (2 servings) of dry pasta.

The quantity of pesto in 170g package is the perfect seasoning for 240 g (3 servings) of dry pasta

Average values for 100g of product:

Energy2399 kJ/582 kcal;

Fat 60 g of which trans fat 9,2 g;

Carbohydrates 0,7 g of which sugars 0 g;

Fiber 1,4 g;

Proteins 9,8 g;

Salt 2,1 g.