Pesto al basilico

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.

An enduring classic for which only the best basil from Liguria is used. This sauce has a slightly peppery flavour, which is essential for a real pesto.