Pesto genovese

Sauces 180 g Sauces
Pasta Garofalo - Pesto genovese
  • Weight

    180 g

  • Line

    Sauces

Thoughts and Inspirations

Traditionally it was prepared in a mortar, pounding all the ingredients together to make a savoury sauce to accompany bread.
The creation of pesto dates back to the first three decades of the nineteenth century, when it was quoted by Giovanni Battista Rattonel in his book "Genoese cuisine".
In this first version of the recipe the use of a Dutch cheese is indicated, which was later replaced by parmesan.
It seems, however, that the origin of this sauce is much older and that it is a revisitation of a sauce known as "agliata" since 1200.

How Garofalo Is Made

We take nothing for granted when processing our pasta.
Each step, each process draws on both ancient experiences and recent discoveries, as well as on an original interpretation of taste.
The passion for our work translates into an indefatigable quest for perfection.

How Garofalo Is Made

Ingredients

Basil 53%,
extra virgin olive oil 30%,
Parmiggiano Reggiano PDO (Milk, salt, rennet,) 6%,
Pecorino Romano PDO (Milk, salt, rennet) 6%,
pine nuts 2%,
salt,
garlic,
acidity regulator: lactic acid.

Allergens

It Contains milk, and pine nuts.

Nutrition facts
per 100g

  • Energy1555 KJ
    371 kcal
  • Fat
    of which saturated
    38 g
    6,5 g
  • Carbohydrates
    of which sugars
    2,1 g
    0,4 g
  • Protein5,7 g
  • Salt1,3 g

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