Pesto with Basil

Fiorfiore Pesto with Basil is made using an ancient recipe and processing method traditional to Liguria, its place of origin. The far reaching popularity of this is a simple sauce, made from basil and other readily-available locally grown ingredients, has ensured this fresh green herb is synonymous with its town of birth. Prepared by pounding basil leaves with pine nuts, Italian Grana Padano, pecorino romano, garlic, extra virgin olive oil and a pinch of salt, Pesto maintains the delicious, pungent aroma and taste of its raw ingredients.

Shop at Walmart Canada

Home / Products / Sauces & condiments / Pesto with Basil

The authentic pesto

Fiorfiore pesto is produced in the birthplace of pesto: the northern region of Liguria, where olive trees that have seen centuries grow close to the sea. It is authentic, with all the flavor, aroma and color of the Ligurian tradition. Fiorfiore pesto is approved and loved by Ligurians.
THE FLAVOR OF LIGURIAN BASIL: In Liguria basil is just right for pesto. Go a bit further south and everything changes. The leaves will take on a minty taste that grows stronger as you move south. The ingredients in Fiorfiore pesto come only from the fields of Liguria, where it draws its ancient origins: maximum quality, intense aroma, lively color and unmistakable taste.
WHAT SETS TRADITIONAL PESTO APART?: Ligurian pesto is vividly green and surprisingly creamy. Its piquancy and depth can only be achieved by pounding fresh ingredients with a pestle and mortar. What makes pesto “authentic” is the addition of pecorino cheese from Sardinia, acquired for centuries by Ligurian traders. Favored for its nutty, earthy quality, it is usually added in smaller quantities than parmesan, so it does not overpower the flavor. In Italy pesto is never cooked. It is simply added to pasta at the last minute to retain its vibrancy.
WHAT’S THE HISTORY OF PESTO?: To understand the history of pesto, you need to go back to the 12th and 13th centuries, when Genoa, Capital of the Region, was a republic that included the islands of Corsica and Sardinia. Since then, pesto has been inexorably linked with Genoa’s culture. Today, the city hosts a bi-annual World Pesto Championship, open to competitors from around the world. Some passionate defenders of the sauce want to have it added to UNESCO’s Intangible Cultural Heritage list.
HOW DO YOU MAKE PESTO?: The word pesto, derives from the verb pestare (to pound or crush). The sauce is made by pounding the ingredients with a pestle and mortar. First, crushing the garlic and sea salt. Then, once the garlic starts to soften, adding the pine nuts. Next comes the basil, which should be crushed gently against the side of the mortar not smashed into the base. Finally, adding the cheese and mixing with olive oil. The finished pesto should be creamy rather than an oily suspension. As with an exact recipe, the art of making great pesto is in balancing the ingredients required by the Ligurian tradition.

Ingredients

Basil, sunflower oil, cashews, extra virgin olive oil, grana padano cheese (milk, salt, rennet, egg white lysozyme), pecorino romano cheese (milk, salt, rennet), salt, pinenuts, lactic acid, garlic, ascorbic acid.

Preparation

Store in a cool, dry place out of direct sunlight. Once opened cover with oil, keep refrigerated and use within 5 days.

Nutrition Facts	Per 1/4 cup (60mL)	%Daily Value*
Calories	317
Fat	32 g	43%
Saturated	5 g	26%
Trans	0 g
Carbohydrate	2 g
Fibre	1 g	4%
Sugars	1 g	1%
Protein	4 g
Cholesterol	6 mg
Sodium	632 mg	27%
Potassium	126 mg	3%
Calcium	111 mg	9%
Iron	3 mg	15%

*5% or less is a little, 15% or more is a lot.

Recipes

Gourmet

Easy & Quick

Vegetarian

Lasagne au pesto

Ingrédients (4 Personnes):

1 pot de pesto au basilic D.O.P. Fiorfiore
200 g. de parmesan
300 g. de lasagnes Fiorfiore
Pour la béchamel :
100 g. de farine tout usage
1 l. de lait écrémé
1 c. à café de sel
Poivre noir
Noix de muscade

Préparation:

Préparez la béchamel : Placez la farine dans une casserole et diluez-la avec 300 ml de lait froid. Dans une autre casserole, faites chauffer 700 ml de lait et ajoutez-le peu à peu au mélange de farine et lait. Faites cuire à feu moyen en remuant constamment jusqu'à ce que le mélange ait atteint une consistance crémeuse et veloutée. Une fois cuite, ajoutez du sel, du poivre et de la noix de muscade râpée. Faites chauffer les lasagnes pendant une minute dans de l'eau bouillante légèrement salée avec un filet d'huile d'olive. Égouttez-les et disposez-les sur un linge propre pour les faire sécher. Beurrez un plat allant au four et recouvrez le fond d'un peu de béchamel. Ajoutez une couche de lasagne, puis un peu de pesto au basilic D.O.P. Fiorfiore et continuez avec la béchamel et le parmesan. Répétez ces étapes jusqu'à épuisement des ingrédients, en terminant les couches par la béchamel et le parmesan. Faites cuire au four à 180 degrés pendant 20 minutes.

Preparation time: 50 minutes

Risotto with shrimp and Pesto

Ingredients (Serves 4):

300 g. carnaroli rice
100 g. Fiorfiore Pesto with Basil
100 g. white onion
1 dl. white wine
300 g. peeled shrimp
1 l. vegetable broth
50 g. parsley
4 tbs EVOO

Preparing:

Finely chop the onion and stir fry it in a saucepan with the olive oil over medium heat for 5 minutes or until golden.
Add the rice and toast it for a few minutes, then add the wine. As soon as the wine has evaporated, moisten with the hot broth, one ladle at a time. Continue cooking while adding more broth s neded.
When almost done, add the shrimp and pesto and salt to taste. When the rice is cooked, serve it with a sprinkle of chopped parsley.

Preparation time: 30 minutes minutes

Pasta al pesto

Ingredients (Serves 4):

320 g. pasta
1 jar of Fiorfiore Pesto with Basil
100 g. Parmesan
Salt

Preparing:

In a pot, pour one liter of water for every 100 g. of pasta and bring it to a boil. Add 2 teaspoons (20 g.) of salt and the pasta and cook "al dente". Set aside a cup of cooking water.
Drain the pasta and add the Fiorfiore Pesto with Basil directly into the pan. Stir on low heat and slowly add the cooking water as needed. Continue stirring for a few seconds.
Serve with a sprinkle of Parmesan cheese.

Preparation time: 10 minutes minutes

Rolled eggplants with pesto

Ingredients (Serves 4):

1 round eggplant
300 g. light Philadelphia cheese
50 g. pine nuts
Salt
Olive oil
3 tbs Fiorfiore pesto with basil

Preparing:

Cut the eggplant into thin slices. Brush them with olive oil on both sides and cook them in the oven on a baking sheet for about 15 min. at 200°.
In the meantime, mix the Philadelphia with the pesto well in a bowl, toast the pine nuts in a non-stick pan for a couple of minutes and add half to the cheese.
Spread some cream on the eggplant slices and roll them. Serve with a sprinkle of olive oil and the remaining pine nuts.

Preparation time: 30 minutes

Pesto:
the green gold of Liguria

Liguria, the Italian Riviera, a coastal region historically tied to trade, boasts many famous destinations, from the jetset Portofino to the “Five Lands” of Cinque Terre, to the port city of Genoa.

Culinary traditions are intrinsically linked to the seafaring history of the region. The cuisine is based on simple, fresh ingredients: wild herbs, Taggiasca olives, anchovies. A wide variety of regional pastas blend perfectly with the native basil pesto, the King of sauces.

Vernazza in province of La Spezia, Liguria.