Our delicious basil pesto pays homage to the culinary traditions of Liguria, a region in the northwest of Italy, which is home to the beautiful Italian Riviera. This stunning stretch of coastline is adorned by charming towns with picturesque marinas that are lined with alluring eateries. Whilst the glamour of the riviera attracts yachts full of aristocrats and a-listers, it is the simplicity and authenticity of Liguria’s cuisine that appeals most of all to us. With just a handful of fresh ingredients, local nonne - grandmothers - can whip up a feast, drawing on a culinary heritage which has stood the test of time. Our pesto recipe is a tribute to the dramatic port city of Genova, and incorporates only the traditional ingredients that this classic salsa - sauce - should.
Generous handfuls of fresh basil are blended with pine nuts, Parmesan and Pecorino Romano to create a rich sensory experience for those lucky enough to taste this pesto. Our founder, Alessandro, a native of Genova, fondly recalls preparing this classic sauce with his nonna many years ago. They would gather the fresh ingredients and combine them using a pestle and mortar to create this delicacy. Today we are serving our classic basil pesto with tagliatelle, which are long, flat strands of pasta from Emilia-Romagna. Their textured surface ensures that every last morsel of pesto will make it into your mouth, offering a taste of Liguria in all its glory.
- Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
- Cook the pasta in the boiling water for 2 minutes.
- Whilst the pasta cooks, put the pesto in a large bowl. Take care to ensure you squeeze all the sauce from the pouch. Add 2 tbsp (30ml) of the boiling cooking water to the pesto and mix together.
- Lift the pasta out of the water and transfer to the pesto. Toss gently to coat.
- Sprinkle over the Italian cheese. Serve immediately. Buon appetito!
Allergens in BOLD & CAPITALISED:
Durum WHEAT Semola, WHEAT Flour, EGG, Water, Rice Flour
Extra Virgin Olive Oil, Basil (27%), Pine Nuts, Parmigiano Reggiano PDO Cheese (MILK, Salt, Animal Rennet), Pecorino Cheese (MILK, Salt, Animal Rennet), Garlic, Salt, Black Pepper
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
Calories per serving: 995kcal
Following nutritional information is per 100g:
- Energy 1551kJ
- Calories 371kcal
- Fat 19.8g
- Of which saturates 3.8g
- Carbohydrates 38.6g
- Of which sugars 2.7g
- Protein 10.0g
- Salt 0.24g