Basil Pesto DOP
Regional selection:
Valle d'Aosta, Liguria
Pesto comes from the Italian verb "pestare" or "to pound". The name refers to the method with which this delicious sauce was originally made, in a mortar and pestle. Today all the same fine ingredients are used to make Anfosso's DOP certified Genovese Basil Pesto. This fine sauce is made with 100% Ligurian EVOO, cashews, pine nuts, Grana Padano cheese, garlic and of course, aromatic Genovese Basil.
