Pesto with PDO 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.

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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 seed oil, Cashews, Extra virgin olive oil, Grana Padano cheese (milk, salt, rennet, egg white lysozyme [preservative], cheese culture), Pecorino Romano cheese from Sheep’s milk (sheep’s milk, salt, rennet, cheese culture), Salt, Pine nuts, Lactic acid, Garlic, Ascorbic acid (antioxidant).
Contains: Tree Nuts (Cashews, Pine Nuts), Milk, Egg.

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 (60mg)	%Daily Value*
Calories	280
Fat	29g	37%
Saturated	4.5g	23%
Trans	0g
Total Carbohydrate	2g	1%
Fiber	<1g	3%
Sugars	<1g
Protein	4g
Cholesterol	5mg	2%
Sodium	570mg	25%
Potassium		2%
Calcium		8%
Iron		15%
Vitamin D		0%

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

* The % Daily Value (DV) tells you how much nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Recipes

Gourmet

Risotto with shrimp and Pesto

Ingredients (Serves 4):

11 oz of carnaroli rice
4 oz of Fiorfiore Pesto with Basil
4 oz of white onion
1/2 cup of white wine
10 oz of peeled shrimp
1 US Quart vegetable broth
2 oz parsley
4 tbs Extra Virgin Olive Oil

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

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.