Pesto Genovese with Basil & Parmesan
- The traditional recipe
- With fresh basil from Genovese
- And the crunch of cashews
To the three classic ingredients - basil, parmesan cheese and pine nuts, Chef Meulien adds cashew nuts to this time-saving recipe for a delicious weeknight meal! Jean-Marie Meulien interprets the classic of classics: Pesto Genovese, a traditional Italian sauce generally attributed to the Liguria region of Northern Italy, specifically the city of Genoa. The sweetness of the cashew nuts really distinguishes this recipe!
Mix in with pasta or risotto, serve as a side to grilled chicken, fish, and steamed vegetables, with goat cheese, spread on a sandwich or focaccia bread, or on baked or boiled potatoes
extra virgin olive oil, fresh P.D.O. genovese basil 27%, cashew nuts, P.D.O. Parmigiano Reggiano parmesan cheese 3% (milk, salt, rennet), pine kernels, salt, garlic, corn starch, wheat fibers (gluten free). May contain traces of peanuts, walnuts and fish.
Essential elements of Italian gastronomy, sauces and pestos are part of the Mediterranean art of living. Oliviers&Co presents a demanding selection of culinary aids, made with top quality ingredients. From the traditional Genovese pesto to the original pistachio pesto, discover an exquisite selection to bring sunshine to your plates!