Favuzzi Pesto makes no compromises: Containing only fresh basil and no other fresh herbs, it reveals the authentic flavour of this emblematic preparation of Italian cuisine.

Non-pasteurized, it preserves the intensity of the beautiful dark green colour typical of Genoese basil, as well as all the aromatic complexity and salty taste of Parmigiano Reggiano PDO and Pecorino Romano PDO.

Its texture is pleasant, both thick and fluid.

Uses: A must in the Genoa region, pesto is used to season primi piatti such as gnocchi, minestrone alla Genovese, a whole vegetable soup flavoured with olive oil, risotto or, more commonly, pasta. Allow 360 g of pasta for our 180 g pesto size.

You can use Favuzzi Pesto to make tomato and mozzarella sandwiches, summer soups, zucchini or eggplant fritter dips, and pizza toppings.

Origin: Castelnuovo Magra, Liguria, Italy.

Distinctive attributes: Basil, the flagship ingredient in the pesto recipe, has a protected designation of origin (PDO). The region where it is grown, Liguria, has a particular microclimate characterized by the presence of sea air currents, which combined with an intense sunshine, give it a harmony of aromas that cannot be found in any other variety of basil. It can be recognized by its very fragrant scent, its slightly embossed leaves, and its perfectly uniform green colour.

Artisan: On the limits of eastern Liguria, in Castelnuovo Magra, the de Luca Bellotto family has been producing this delicious Ligurian pesto for over twenty years. The family farm is one of the few in the world to grow, harvest and process basil at the same time. This continuous supply chain helps to ensure incomparable freshness.

About Favuzzi

For generations, the Favuzzi family has lived according to the rhythm of the harvests near the Adriatic coast, in Italy. Michel Favuzzi, their founder, discovered the family's olive growing tradition through his uncle Damiano during a trip to Europe. It is worth noting that food is part of every conversation with the Favuzzis. Each family member is deeply attached to the land, passionate about doing things well, and focused on quality over high yield. Damiano is both a chef and an agricultural producer; it was he who encouraged his nephew to import an extra virgin olive oil bearing a protected designation of origin (PDO). This oil, produced by the oil cooperative most Favuzzi family members belong to, marked the beginning of the adventure.