Classic Genovese pesto made to a traditional recipe with Italian basil, aged PDO Parmigiano Reggiano and pine kernels.
Traditional Genovese recipe
Includes Parmigiano Reggiano, Italian Basil and Pine Kernels
Table of Nutrition
Per 100g: Energy : 1553kJ/377kcal, Fat: 38.8g, Of which Saturates : 6.2g, Carbohydrate : 1.4g, Of which Sugars : 0.3g, Fibre : 0.8g, Protein : 4.7g, Salt : 3.9g
Basil (45%), Sunflower Oil, Parmigiano Reggiano Cheese (MILK) (11%), Extra Virgin Olive Oil (2%), Pine Kernels, Salt, Garlic Puree, Acidity Regulator: Lactic Acid
Preparation & Usage
Stir into pea and spinach gnocchi or spread onto a fillet of salmon before roasting.
Use two tablespoons per 100g of cooked pasta
Once opened, Keep refrigerated for up to 4 weeks.