The traditions of Ligurian cuisine bring us Garofalo Pesto Genovese.
It is prepared according to the classic recipe and selecting the best raw ingredients: 100% Italian fresh basil, extra-virgin olive oil, pine nuts and Parmigiano Reggiano DOP.
Creamy, with a vivid colour and rich in flavours, it is the protagonist of vegetarian dishes with a rich taste.
Perfect enjoyed with Garofalo Trofie.
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.
extra virgin olive oil 30%,
Parmiggiano Reggiano PDO (Milk, salt, rennet,) 6%,
Pecorino Romano PDO (Milk, salt, rennet) 6%,
pine nuts 2%,
acidity regulator: lactic acid.
It Contains milk, and pine nuts.
- Energy1555 KJ
of which saturated38 g
of which sugars2,1 g
- Protein5,7 g
- Salt1,3 g