Pesto aglio orsino
We think these pestos (or properly pesti) are a wonderful invention. After all, where else can you find such a concentrated load of Mediterranean flavours? Our pestos are best served cold and mixed directly into spaghetti, fettuccine or gnocchi with a little extra virgin olive oil.
Wild garlic grows in the hills around Verona between March and April. We immediately use it raw to make a sauce that exudes the delicious aroma of this fresh green. It is more delicate and milder than ordinary garlic and is reminiscent of chives.
Orders are only possible for registered dealers.
Private customers are best advised to take a look at our special online shop for private customers:
Orders placed by the 5th of a month will be delivered by the end of the same month.
Wild garlic pesto
Ingredients: Nuts, cashew nuts, sunflower oil, basil, wild garlic, extra virgin olive oil, Parmigiano Reggiano DOP, pine nuts, salt.