Pesto with basilico Genovese PDO and Taggiasca olives.
The version "Basilico Genovese PDO with Taggiasca olives" involves the use of the two most typical ingredients of our land, the Basilico Genovese PDO (Protected Designation of Origin) and the Taggiasca olives coming from ancient olive trees owned by the Venturino family
To safeguard the freshness and the organoleptic characteristic of the raw material and to have full control of the productive chain, Frantoio Venturino in 2010 has implemented a production line of fresh basil therefore in the summer season produces in-house the semi-finished product, a mix of fresh Basilico Genovese PDO, oil and salt. The semi-finished product can be immediately used for the production of Pesto, or stored in the refrigerator to be used for productions that take place outside the summer season.
Ideal to season pasta, is also used (expecially in the Anglo-Saxon countries) as a spread on bruschettas, on sandwiches and to dress salads.
For a perfect result we suggest to dilute it with some cooking pasta water
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