"Pack Pesti" - Organic - Basil Pesto and Sun-Dried Tomato Pesto

The Basil pesto is a traditional Ligurian condiment. The name of this sauce derives from the method of preparation: pestatura, or pounding. Basil leaves, coarse salt, garlic, pine nuts, extra virgin olive oil, Pecorino and Parmigiano Reggiano are the ingredients that are crushed in a traditional marble mortar, strictly by hand with a wooden pestle. It is a raw sauce, where the ingredients are mixed cold and therefore retain their organoleptic characteristics.

It is said that, in Genoese cuisine, spices were reserved for the wealthy in medieval times, while the poor used aromatic herbs to flavor their soups. The first basil pesto according to legend, basilica was prepared by a monk from Prà (Genoa) in the convent of San Basilio. In this area, thanks to the favorable climate, the aromatic herb used, basil, has a unique aroma and flavor.

The Dried tomato pesto is, on the other hand, of Sicilian origin. It is a very simple recipe, in which the tomatoes are washed, cut, salted, and dried in the sun, before being crushed.

This product also originates from ancient traditions, dating back to a time when modern methods of preserving tomato sauce did not yet exist tomatoes and greenhouse cultivation. In order to be able to use the tomatoes in winter, they were left to dry, processed during the hot months, and preserved for use in pasta and bread throughout the year.

The processing techniques and the use of carefully selected raw materials make the products in the line Organic high-quality, healthy, and genuine.

For organoleptic characteristics, refer to the individual product sheets