A great Ligurian classic reinterpreted with the prestigious Parmigiano Reggiano Vacche Rosse, which gives the pesto a richer aromatic profile and a unique persistence on the palate. The freshness of the basil, the roundness of the pine nuts, and the character of the Parmigiano Vacche Rosse come together in a creamy sauce, perfect for enhancing pasta, gnocchi, trofie, or simply enjoyed on toasted bread.
Gently wash the basil leaves and dry them without rubbing.
In a mortar, crush the garlic with the coarse salt until you obtain a paste.
Add the pine nuts and work until you get a homogeneous paste.
Add the basil little by little, crushing with circular movements until you obtain a green and aromatic mixture.
Incorporate the grated Parmigiano Reggiano Vacche Rosse and mix thoroughly.
Pour in the extra virgin olive oil gradually, working the pesto until it becomes creamy and well blended.
Use immediately or store in the refrigerator covered with a thin layer of oil.
Store in the refrigerator, covered with a thin layer of extra virgin olive oil, for up to 2 days. Do not freeze.
Italia, Liguria
| Energy (kcal) | 489.19 |
| Carbohydrates (g) | 1.77 |
| of which Sugars (g) | 1.76 |
| Fat (g) | 47.89 |
| of which Saturates (g) | 10.33 |
| Protein (g) | 12.03 |
| Fiber (g) | 1.74 |
| Sale (g) | 0.97 |
