Frantoio Venturino Bartolomeo Srl

Pesto alla Genovese with Genoese Basil PDO

1. Frantoio Venturino
2. pesto

Description of the Product

Pesto is a typical Ligurian sauce, traditionally used to season pasta.

It's an uncooked sauce that is a compound in which all the ingredients are cold-blended, not cooked.The key ingredients are basil, oil, pine nuts, garlic and Grana Padano.

Pesto under Venturino brand is done with only top quality ingredients; the oil is just extra virgin and basil is just Genoese PDO (Protected De­signation of Origin), bought by friends suppliers who have their fields just a few km from our factory.

To safeguard the freshness and the organoleptic characteristics of the raw materials, and to have full control of the productive chain, Frantoio Venturino in 2010 has implemented a fresh basil production line by which in the Summer season produces in-house a semifinished product ( a mixture of basil, oil and salt) using fresh Basil Genoese PDO . The semifinished product could be immediately destinated to the pesto production or placed in the cold stores to be used in productions outsides of the Summer season.

The parfum and the intense flavour of fresh basil, as well as the typical brilliant colour of the Venturino's Pesto, are the result of the quality of the used raw materials  but also of the fine-tuning of a production process that does not provide any pasteurization (that gives stress to all the raw materials, with  negative consequences for the taste, flavour and colour), without risks for the consumer and that ensures a shelf-life of 16 months.

Ideal to flavour pasta, trofie, dumplings and Lasagne, it is also used (expecially in the Anglo-Saxon countries) as a spread on bruschetta, sandwiches and to dress salad.

For a perfect result we suggest to dilute it as needed with some pasta cooking water.

Data Sheet