Pesto with Basil 180 ml

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.

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The Authentic Taste of Ligurian Pesto

Fiorfiore pesto is crafted in Liguria, where the tradition of making pesto began. Using only Ligurian basil, known for its delicate, aromatic flavor, our pesto delivers the vibrant green color and creamy texture that distinguish true pesto. Made without cooking, and blended with pine nuts, garlic, extra virgin olive oil, and a mix of parmesan and Sardinian pecorino, it offers a balanced, rich taste – approved and loved by Ligurians themselves.
Did You Know? Pesto’s name comes from pestare, meaning “to pound” – a reference to its traditional preparation with mortar and pestle. Born in medieval Genoa, pesto has been part of Ligurian culture for centuries. The city even hosts a World Pesto Championship, celebrating the sauce’s enduring legacy. Some Italians are now campaigning to have pesto added to UNESCO’s Intangible Cultural Heritage list.

Ingredients

Basil, Sunflower Oil, Extra Virgin Olive Oil, Cashews, Grana Padano PDO Cheese (milk, salt, rennet, egg-white lysozyme), Dehydrated Cheese (milk, salt, rennet, egg-white lysozyme), Potato Flakes (dehydrated potatoes, monoglycerides), Potato Starch, Parmigiano Reggiano cheese PDO (milk, salt, rennet), Pecorino Romano PDO sheep’s milk cheese (sheep’s milk, salt, lamb rennet, milk enzymes), Sugars (glucose syrup), Natural and Artificial Flavours, Pine Nuts, Garlic, Lactic Acid.
Contains: Cashews, Milk, Egg, Pine Nuts.

May Contain: Fish (swordfish, tuna, anchovies, golden sardine), Molluscs (clams, cuttlefish), Walnuts, Pistachios, Almonds.

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

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

Lasagna with pesto

Ingredients (Serves 4):

1 jar Fiorfiore Basil Pesto
200 g. Parmesan cheese
300 g. lasagna
For the bechamel:
100 g. all purpose flour
1 l. low-fat milk
1 tsp salt
Black pepper
Nutmeg

Preparing:

Prepare the béchamel: put the flour in a saucepan and dilute it with 300 ml of cold milk. In another saucepan, heat 700 ml of milk and add it little by little to the flour and milk cream. Cook over medium heat, stirring constantly until it has reached a creamy and velvety consistency. When cooked, add salt, pepper and grated nutmeg.
Heat the lasagne for a minute in slightly salted boiling water with a drizzle of olive oil. Then drain them and spread them to dry on a clean cloth.
Butter a baking dish and cover the bottom with a little béchamel. Add a layer of lasagne, then a little Fiorfiore Pesto with Basil and continue with the béchamel sauce and Parmesan cheese. Repeat the sequence until you run out of ingredients, ending the layers with béchamel sauce and Parmesan cheese.
Bake at 180 degrees for 20 minutes.

Preparation time: 50 minutes 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.