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Pesto

One of the most popular Italian sauces is certainly pesto. Classic pesto alla genovese, made from olive oil, which is mixed with the crushed basil and pine nuts, and garlic and cheese. This is certainly the best-known version. Pesto can be served hot or cold and can ideally be used as a sauce for pasta.

But in addition to the classic version, tod...

One of the most popular Italian sauces is certainly pesto. Classic pesto alla genovese, made from olive oil, which is mixed with the crushed basil and pine nuts, and garlic and cheese. This is certainly the best-known version. Pesto can be served hot or cold and can ideally be used as a sauce for pasta.

But in addition to the classic version, today Pesto is available in many different variations and is ideal as a playground for cooking enthusiasts to try their own creations. Whether pumpkin pesto, chili pesto or tomato pesto - the quality and flavor intensity is dependent on the use of good ingredients. Thus, a high-quality olive oil and fresh basil is an essential part of a good pesto.



Another criterion for high quality is a gentle preparation in which the excessive development of heat while crushing the ingredients should be avoided. Since production costs quite inferior, ingredients can be reduced by using olive oil from sunflower oil – however, you should look at the ingredients, because only high quality, good pesto unfolds throughout the spicy flavor of this popular pasta sauce.

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