Pesto with Genovese Basil DOP

Meriggio’s Pesto with Genovese Basil DOP isn’t just a sauce; it’s a story to discover and rediscover with every bite. It tells of history, of the land, of Mediterranean aromas, and cherished family recipes.
Our recipe is made with just a few simple ingredients: Genovese Basil PDO, 100% Italian Extra Virgin Olive Oil, Parmigiano Reggiano PDO, pine nuts, and salt.

HOW TO USE:

Meriggio Pesto was made to top pasta or potato gnocchi. Its bold flavor is perfect for a Caprese salad or adding a little something extra to bruschetta and crostini.

When using it for pasta, skip the salt in the cooking water, and no need to heat the pesto—just use it as is. A couple of tablespoons per person will do the trick.

NET WEIGHT:
180 g

INGREDIENTI:
Extra virgin olive oil 100% Italian (58%), Genovese Basil DOP (28%), pine nuts, Parmigiano-Reggiano DOP (milk, rennet, salt), salt. Acidity regulator: citric acid.

NO ARTIFICIAL COLORS / NO PRESERVATIVES  / GLUTEN-FREE

NUTRITION DECLARATION / per 100gr.

Energy value 2633 kj/630 cal
Total Fat 64,2 g
of which saturated 9,8 g
Carbohydrates 6,2 g
Fibers 0
Proteins 6,6 g
Salt 4