PESTO SAUCE

Genoese pesto is one of the most renowned sauces of the Italian tradition. This particular basil processing has a fairly recent history, given that it began to spread during the nineteenth century, and has remained almost completely unchanged up to the present day.

Making pesto by hand can be very satisfying. With each stroke of the pestle you see the transformation of the ingredients into the green cream which immediately refers us to the Genoese sauce so loved especially during the summer season. However, what an effort! It takes a lot of effort and time to make a good pesto. In the absence of these two things, you can always resort to the ready-made Pesto alla Genovese from Conad.

It's super simple to use. You just need to open the package (made of glass and therefore completely recyclable) and pour the contents over the freshly drained pasta. No more, no less. If you don't finish all the gravy, you can store it in the refrigerator where it will stay good for another 3 or 4 days.

Conad's pesto alla genovese is very tasty. It has a pleasant material effect on the soft palate, like a delicate lacquer, thanks to its texture. The basil is exalted to the right point without overpowering the flavor of the pine nuts. All the ingredients are of high quality: the Conad brand guarantees.

You can use pesto not only for short pasta, but also for lasagna. This way, you can create a different and vegetarian version of the big Sunday dish. You can also choose to add bacon or fresh cherry tomatoes to the pesto to give the sauce a touch of extra flavour. Fish also goes well with Genoese pesto. Have you ever tried shrimp and pesto pasta? And if you're looking for a dish with less calories, we suggest you try spelled with Conad pesto: it will be an absolute pleasure.