|Dimensions||6.5 x 6.5 x 8 cm|
Basil (46%), extra virgin olive oil, sunflower oil, parmesan cheese, cow milk, pine nuts, organic essence of rosemary, acidity regulator: E 270, anti oxidant: E 300
While boiling the pasta (trofie, linguine or spaghetti) add a medium sized peeled diced potato and some minutely cut French beans, drain when cooked and add the Pesto Genovese sauce and serve.
The first version of a sauce close to what pesto is today goes back to the ancient Roman times when a sauce made with fresh herbs, cheese and garlic was named “Moretum”. Pesto Genovese only appeared in recipe books at the beginning of the 19th century.
335 g / 11.8 Oz
180 g. / 6.3 Oz