Pesto Genovese
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Preserving Pesto Genovese greenness and absolute freshness for longer? Mission impossible for most, but completely achievable for Pesto King Roberto Panizza. To create this shelf stable Pesto, Roberto took his world famous fresh Pesto Genovese and made some tweaks to the recipe. While dealing with natural ingredients, the trickiest part was keeping the basil’s vibrant flavor. Panizza did that with the oldest preservative in the history of gastronomy: sea salt. Yes, this shelf-stable Pesto tastes salty. Think of this as a condiment, not a stand-alone sauce to eat by the spoonful. However you decide to serve it, ease off on the salt and instead use all the salinity of the Pesto. 
If you’re familiar with Roberto’s fresh Pesto Genovese, you know we fly in very limited amounts from his lab in Genova, which sell out in a matter of days. Is Panizza’s non-perishable Pesto going to be as spectacular as its fresh version? That’s impossible. Is this the best possible Pesto Genovese on Earth with a 12-month shelf life? Pesto King Roberto Panizza made sure it is.

Look at the ingredient list of this shelf stable Pesto Genovese: Italian extra virgin olive oil, DOP basil from Genova, Parmigiano Reggiano, Italian pine nuts, Trapani sea salt, and garlic from Vessalico. No sketchy acronyms or shortcuts. To these beautiful raw materials, Roberto adds natural vegetable fiber that stabilizes the sauce and keeps it for longer.

This is a pantry staple, so keep the jar out of the fridge (until it's opened) and build your personal Pesto reserve. Shelf stable Pesto is a last minute life saver, one mighty jar containing all the ingredients that you need to add a savory zest to your meal. Try Pesto with your favorite pasta shape - we like trenette, but spaghetti, trofie, or potato gnocchi also work well. Spoon a little over fresh sliced tomatoes or warm bread for a delicious aperitivo. Whatever you decide to pair with this Pesto, make sure you do not heat the sauce directly.

Pesto Genovese Reviews

“I cook this dish at home all the time, but not as well as this.”
Stanley Tucci
“For any pesto-lover, some of the best is from Roberto Panizza, one of the world’s great pesto experts, a restauranteur and the creator of the Genoa Pesto World Championship."
Saveur
“The World’s Best Pesto Sauce”
La cucina italiana
“Panizza’s recipe is a lot like Hazan’s, except he uses a couple of Italian cheeses that give his pesto more nuance: Vacche Rosse Cheese and Fiore Sardo.”  
Daniela Galarza in The Washington Post
"Fortunately, even if you’re not in Liguria, you can buy his pesto straight from the source, then brag about how your pasta is more authentic than anyone else’s.”
Saveur
“There is no doubt in my mind: this small, imported, refrigerated jar is far and away the best pesto available in the U.S."
Forbes
"I love Pesto Rossi's 'alla Genovese' with seared white fish, steamed new potatoes, poached farm chicken breast... mozzarella / tomato salads, soft boiled eggs, bacalau, etc..."
Gareth Jones
“In search of the perfect pesto. Not all pesto is created equal, as you learn in Liguria.”
J.S. Marcus in The Wall St Journal
"Never from a jar (certainly), or in a restaurant, or in the home of a good cook (even my home!) have I had more exciting, more authentic pesto in America.” 
David Rosengarten
"This pesto is for life. Should be consumed daily."
Gareth Jones
“There are 320 varieties of basil in the world. Only 60 are edible, and only one is the right one to make pesto.”
Business Insider
“Ask any Genovese and they’ll tell you that pesto made outside of the city just can’t compete with the one that is made here: the 7 ingredients here are just a little bit more special.”
Business Insider

Any questions?
We got you.

What is Pesto Genovese made of?
Our shelf-stable Pesto Genovese is made with DOP Genovese basil, Italian pine nuts, Parmigiano Reggiano, garlic from Vessalico, Taggiasca olive oil, and Trapani sea salt. It’s saltier than fresh pesto, so use as a concentrated condiment: no need to salt the pasta water!
How long does pesto last?
Shelf-stable Pesto Genovese lasts 12 months unopened and doesn’t need refrigeration until opened. It’s made without preservatives or heat treatment, just natural ingredients and sea salt to preserve the bright basil flavor.
What do Italians eat pesto with?
Pesto is most often served with trofie, trenette, or gnocchi. It’s also layered in lasagna, spooned over minestrone, or served with boiled potatoes and green beans, a classic Ligurian pairing. The shelf-stable version is saltier than fresh pesto, so it’s best used as a concentrated condiment.
Use it for:
Fusilli al Pesto
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