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Carluccio's Pesto di Basilico Ligure con Basilico Genovese D.O.P Basil Pesto, 180g

£5.95
£5.95
Traditional Basil Pesto A traditional Ligurian recipe made using only DOP basil from within the designated area aroun...

Liguria - Read more

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Description

Traditional Basil Pesto

A traditional Ligurian recipe made using only DOP basil from within the designated area around Genova. An authentic and deliciously fresh tasting pesto from the region of its birth.

A Classic Pesto — With Strong Basil and Garlic Taste

Use at room temperature and stir though warm or cold pasta.

Simply stir through our Trofie pasta for a simple pasta dish or add cubed potatoes and green beans for the classic dish of Liguria. A fast and practical solution for quick one-pan dinners or try adding a spoon of pesto to a vegetable soup for hit of supreme basil flavour. For the home baker of focaccia, try spreading on the top once out of the oven.

The History and Tradition of Pesto in Italy

The region of Liguria is known as the cradle of aromatic herbs. 
During the middle ages the rich population enriched their meals with spices, awash from the trade through Genoa. The poor, picked aromatic herbs to flavour their dishes and it is here, belief has it, where Pesto alla Genovese was born through the poor's passion for herbs. 

The word "pesto" comes from the Italian verb "pestare," which means "to pound" or "to crush." This reflects the traditional method of making pesto, which involves grinding the ingredients with a mortar and pestle. However, the concept of pounding herbs to create a sauce is far from new. In fact, it dates back to Roman times.
 
Pesto as we know it today has its roots firmly planted in the Ligurian region of Italy, particularly in the port city of Genoa. The rich, fertile landscape of Liguria, with its abundant basil, pine nuts, and olive trees, provided the perfect ingredients for what would become the classic pesto alla Genovese.


If you want something truly authentic to the roots and traditions described above, you won't find better than Carluccio's Pesto di Basilico Ligure con Basilico Genovese D.O.P.

 

Ingredients

Nutritional information (typical value for 100g)

Carluccio's Pesto di Basilico Ligure con Basilico Genovese D.O.P Basil Pesto, 180g

£5.95
£5.95

Liguria - Read more

Liguria

Liguria is a small but densely populated region of north-west Italy. The narrow ribbon of land is bordered by the Alps, Appenines and the sea. It is home to Genoa, Portofino and the wonderful Cinque Terra.

The region is the original home to a number of Italian staples, like focaccia, minestrone soup and pesto alla genovese. Pesto is made all over Italy, but only pesto alla genovese has a D.O.P. protection – meaning it can only be made in a very precise way using specific ingredients. The ingredients are very simple: basil, pine nuts, garlic, Parmigiano Reggiano, olive oil and salt. Pesto is classically served with trofie, a short, twisted pasta that is also a native of Liguria.

As a coastal region, seafood also features strongly in the local cuisines: tuna, anchovies, sardines and cod in particular. Ciuppin is a soup made from slow-cooked fish, originally created by fishermen to use up the fish that were too small or damaged to sell.