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

250 g shell pasta, farfalle or other pasta

Basil leaves, salt, pepper, fresh yellow, red and green peppers, diced mozzarella, 2 spoonfuls of Pesto alla Genovese, Cucina Antica Tuttoverde




Cook the pasta until it is al dente and cool it under running water.

Put it in a bowl and dress it with Tuttoverde and Pesto alla Genovese.

Add salt and pepper to taste.

Complement with fresh coloured peppers and fresh mozzarella and serve on a serving plate decorating with fresh basil leaves.