Genovese Pesto with PDO Genovese Basil

INGREDIENTS:

Extravirgin olive oil 50%,PDO Genovese basil 26%, PDO Grana Padano 14% (milk, salt, rennet, egg lysozyme), Pine nuts 4%, Walnuts, Salt, PDO Pecorino Romano 0,2% ( sheep's milk, salt, rennet), Garlic, Antioxidant: ascorbic acid, Acidity regulator: citric acid.

While it is still cold, pour the pesto into a mixing bowl, add the cooked and drained pasta and mix. We suggest only lightly salting the pasta water. Before serving, garnish with some fresh basil leaves and pine nuts.

To follow a traditional Ligurian recipe, you can begin boiling 70 g of green beans and two sliced potatoes. When these are half-cooked, add the pasta and cook it through, then drain the pasta and the vegetables and pour them into a mixing bowl with the pesto; mix, add a sprinkling of Grana Padano cheese and serve.

The quantity of pesto in 120g package is the perfect seasoning for 160 g (2 servings) of dry pasta.

Average values for 100g of product:

Energy 2207 kJ/536 kcal;

Fat 56 g of which trans fat 9,6 g;

Carbohydrates 0,7 g of which sugars 0 g;

Fiber 0,7 g;

Proteins 6,9 g;

Salt 2,6 g.