Pesto is a traditional sauce from Genoa, in Italy's northern region. Dating back to the 16th century, it is traditionally made with crushed garlic, basil, and pine nuts, blended with Parmesan cheese and olive oil.
Organic Pesto
Pestos are an essential part of Italian gastronomy - it's often associated with one ingredient: basil. But pesto is first and foremost a process and a kitchen utensil, the mortar; Pesto and 'Pistou' in Provençal both come from the Latin pestare, which means to pound, to crush... To bring some sunshine to your plate and enjoy a simple meal, Oliviers&Co has selected a trilogy of organic pesto produced in Piedmont from high-quality ingredients. Pesto is one of the classic and essential sauces for pasta, but it's also an indispensable culinary aid for everyday cooking.
Flavorful Pesto
The name "Pesto" comes from the Genovese word "pesto," meaning to pound or to crush, referring to the traditional method of preparing the sauce using a mortar and pestle. However, this translation might be somewhat misleading, as the preparation involves more grinding than pounding. This method is crucial for releasing the full aroma of the basil leaves without crushing them.
Oliviers&Co Chefs Creations
CHEF
JEAN-MARIE MEULIEN
France
From his Michelin-starred restaurant Oasis in Napoule to those at Clos Longchamp in Paris, Jean-Marie Meulien's cuisine reads like a travelogue; he's a connoisseur of spices and exquisite dining from around the globe.
Fifty-five years since his first apprenticeship, in an era when haute cuisine was scarce in the Antipodes, Jean-Marie Meulien finds himself in his mountain abode. Yet, for Oliviers&Co, the Mediterranean still whispers secrets of delicacies to enrich his culinary creations. Chef Meulien enhances the traditional Pesto Alla Genovese with cashew nuts, adding his own twist to this timeless dish.
Other variations of pesto boast a vibrant red hue, derived from ingredients like sun-dried tomatoes or red bell peppers.
CHEF
JEAN-ANDRE CHARIAL
France
Jean-Andre Charial, for many years, created special menus with olive oil, and was one of the very first chefs to create a culinary collaboration with and for Oliviers&Co. In Paris, Jean-Marie has a tiny "kitchen" in the shop on Rue Levy, a sort of scullery where we have been served dishes much to our own delight, dressed up with olive oil.
We are grateful for Jean-Marie’s imaginative creations and think of them as another way of passing down a certain savoir-faire and great taste...
Delicious Pesto Recipes
While one of the most popular uses for Pesto is as a pasta sauce, it can also be used as a spread or dip, salad dressing, or as an accompaniment to steak, poultry, or fish.
