La Gallinara Pesto Genovese without Garlic 180g

This one's for the anti-garlic tribe. Whils calling a no-garlic pesto "traditional" might seem a bit of a strech, however other than forgoing garlic, this pesto is made in accordance with the strict Genovese DOP standards. It's prepared within a few hours of harvesting the basil near Geneva, in order to retain all the properties of the plant. This pesto is not pasteurised - again, in accordance woith the original Genovese method.

If used uncooked, mix it with a little bit of pasta cooking water, and a drizzle of oil. Excellent added to minestrone.

Genoese pesto is mostly used to flavour courses such as potato gnocchi or trofie, minestrone alla Genovese and pasta, as well as lasagne.

It is also excellent for enhancing the flavour of tomato sauces or pasta salads, spread as a base for bruschetta, or to accompany raw, au gratin, grilled vegetables, boiled potatoes, or in combination with fresh, soft cheeses.