Cucina Antica - specialità italiane - condimenti per pasta

pesto genovese

Mediterranean sauces

Pesto alla Genovese

200 g n.w. glass jar

From the traditional recipe, Pesto alla Genovese is prepared with small leaves of fresh Genoa variety basil so it doesn't taste bitter. Typical sauce for dressing trofiette and tagliolini pasta. We recommend cooking the pasta with diced potato and chopped beans. Ideal as a sauce for egg and semolina pasta as well as potato gnocchi. Excellent for adding flavour to tomato sauces or cold pasta dishes, or spread on crostoni or bruschettas, or to give more taste to raw or baked tomatoes, boiled potatoes, or to accompany soft cheese.

Gluten-free product

Recommended recipe

Grated parmesan cheese

Potato gnocchi


Pesto alla Genovese

Extra virgin olive oil




Cook the potato gnocchi in lots of boiling salted water.

Heat the Pomodorina in a frying pan with a touch of extra virgin olive oil and a spoonful of Pesto alla Genovese.

Sauté the previously cooked gnocchi with the Pomodorina and pesto, and sprinkle with parmesan cheese.

Serve by decorating with a fresh basil leaf and a touch of extra virgin olive oil.