A must in the Genoa region, pesto is used to season primi piatti such as gnocchi, minestrone alla Genovese, a whole vegetable soup flavoured with olive oil, risotto or, more commonly, pasta. Allow 360g of pasta for 180g pesto size. You can use this pesto to make tomato and mozzarella sandwiches, summer soups, zucchini or eggplant fritter dips, and pizza toppings.
Basil, the flagship ingredient in the pesto recipe, has a protected designation of origin (PDO). The region where it is grown, Liguria, has a particular microclimate characterized by the presence of sea air currents, which combined with an intense sunshine, give it a harmony of aromas that cannot be found in any other variety of basil. It can be recognized by its very fragrant scent, its slightly embossed leaves, and its perfectly uniform green colour.
Non-pasteurized, Favuzzi pesto preserves all its exceptional aromas and its most attractive colour.
Location of origin: Castelnuovo Magra, Liguria, Italy