Pesto Rossi 1947 is considered one of best pestos in Genoa. Only mixing the ingredients is not enough, serious expertise and experience are needed to prepare this well-known and loved Italian pesto.
Traditionally, pesto is served with trofie, trenette pasta or gnocchi, but it is a versatile sauce that can be used with any other pasta, on pizza, grilled chicken, vegetables, steamed fish or even salads.
Ingredients: extra virgin olive oil, PDO basil from Genoa (16,5%), freeze-dried cheese (Parmigiano Reggano PDO (milk, salt, rennet), vegetable fiber, salt, garlic from Vessalico, antioxidant: ascorbic acid, acidity regulator: citric acid.
May contain traces of nuts!
With linguine, fettuccine, trofie or croxetti pasta.