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Pair it with your favorite pasta shape - we like linguine, but spaghetti, trofe, or potato gnocchi also work well - cooked in the same water with a few green beans and potatoes for a traditional Genovese preparation. A dollop of this pesto adds savory zest to a cold green bean salad. Spoon a little over fresh sliced tomatoes or warm bread for a delicious aperitivo.
Keep this pesto in the refrigerator, and allow it to come to room temperature when you’re ready to use; Pesto Genovese is perfect as it is, and never needs to be cooked!
Pesto Genovese may be simple, but that’s why the quality of the ingredients make all the difference - and Roberto Panizza of Pesto Rossi is fanatical about his ingredients. He says that young basil - with leaves no bigger than a fingernail - has the freshest taste, so he only uses DOP Ligurian basil that is no more than a few weeks old. He sources his Slow Food-protected garlic from the Ligurian village of Vessalico; this rare variety of garlic is renowned for its delicate, mildly spicy flavor and high digestibility. He adds Parmigiano-Reggiano aged 24 months and Fiore Sardo pecorino aged 12 months, extra virgin olive oil and Sicilian sea salt from Trapani - each ingredient carefully proportioned to perfectly balance the other flavors.
Roberto Panizza has dedicated his life to protecting and elevating the ingredients and traditions of his home region of Liguria. In 2007 he founded the Pesto World Championship, a bi-annual competition bringing 100 contestants from all over the world to Genoa’s Palazzo Ducale to battle for pesto bragging rights. Thanks to Roberto, you don’t have to travel to Genoa for the freshest, most authentic Pesto Genovese there is!
"...[I love] Pesto Rossi's 'alla Genovese' with seared white fish (cod or bass to turbot or brill - let the purse decide), steamed new potatoes, poached farm chicken breast... mozzarella / tomato salads, soft boiled eggs, bacalau, etc... this pesto is for life. Should be consumed daily."
— Gareth Jones