Bright, savory, fresh and aromatic, it is no wonder that pesto is one of the most popular pasta sauces in the world. When made according to the traditional recipe with authentic, fresh ingredients, the result is pure poetry. But is it possible to bottle and preserve that poetry, and enjoy it across the world? If you're Roberto Panizza it is. Using only the finest, most carefully selected local ingredients, and crafted in the centuries-old Italian tradition, Pesto Genovese fromRossi 1947is a labor of love and science that surpasses all others. Roberto found a way to tweak the original recipe without the addition of chemicals, making his award winning pesto shelf-stable, preserving the unmistakable flavors and aromas of the Italian Riviera for up to 12 months. To do this, he used the world’s oldest, natural food preservative: sea salt.
Best served over pasta (we recommendtrofie,trennetteorcroxettifromPasta di Liguria), drizzled over a potato and green bean salad, or simply dolloped on a slice of warm, crusty bread, this traditional pesto genovese from Italy's beautiful region of Liguria is sure to become a staple in your home. But whatever you do, don't cook it! Pesto should always be served fresh to best enjoy the aroma and flavor. Since this pesto is a bit saltier than others we recommend going easy on the salt in the pasta water.
To makeRossi 1947'sfamous pesto, Roberto starts with the youngest, most delicate leaves of the right kind of basil. "There are 320 varieties of basil in the world. Only 60 are edible, and only one is the right one to make pesto," he explains. This Basilico Genovese DOP has obtained the “Certification of Protected Origin,” and has been certified as one of the best basils in the world. This beautiful, fresh and vibrant herb is highlighted with Vessalico Garlic, local to Liguria, hand selected pine nuts, Pecorino Fiore Sardo DOP, Parmigiano Reggiano DOP, Taggiasco Extra Virgin Olive Oil, and Trapani Salt from Sicily.
This pesto is shelf stable and will keep unrefrigerated for up to 12 months, although we're sure you'll have used it up before then!