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Pesto Genovese - Basil & Parmesan

A great classic of Italian cooking ! A daring recipe, revisiting tradition by combining PDO genovese basil with cashew nuts.
Tasting suggestion : to be served with pasta, to be used in a preparation of a carpaccio or appetizer "verrines" (a small thick-glass container with preparation), in a base of a savory cake / tart, to go with a pork "filet mignon", vegetables or fresh goat cheese

In stock
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Jean-Marie Meulien interprets the classic of classics : Pesto Genovese. To three classic ingredients, basil, Parmesan, and pine nuts, he had the idea of adding the notably subtle sweetness of a few cashew nuts. To three classic ingredients, basil, Parmesan, and pine nuts, Mr. Meulien had the idea of adding the notably subtle sweetness of a few cashew nuts. After it is cooked, it is poured generously on a plate of pasta or risotto, or as an accompaniment to small vegetables, white meat or fresh goat cheese. One associates pesto with one ingredient: basil. Actually, “Pesto” and “Pistou” both come from pestare, to crush. Pesto is at once an action and an object, the mortar.

Name: Pesto Genovese - Basil & Parmesan
Net Quantity: 180g
Origin: Product of Italy
Ingredient List: fresh P.D.O. genovese basil 35%, extra virgin olive oil, cashew nuts, P.D.O. Parmigiano Reggiano parmesan cheese 4% (milk), garlic, pine kernels, corn starch, wheat fibers (gluten), salt
Storage conditions : Keep refrigerated after opening & consume soon

Pesto Genovese - Basil & Parmesan

A great classic of Italian cooking ! A daring recipe, revisiting tradition by combining PDO genovese basil with cashew nuts.
Tasting suggestion : to be served with pasta, to be used in a preparation of a carpaccio or appetizer "verrines" (a small thick-glass container with preparation), in a base of a savory cake / tart, to go with a pork "filet mignon", vegetables or fresh goat cheese

In stock
I share with my friends:

Jean-Marie Meulien interprets the classic of classics : Pesto Genovese. To three classic ingredients, basil, Parmesan, and pine nuts, he had the idea of adding the notably subtle sweetness of a few cashew nuts. To three classic ingredients, basil, Parmesan, and pine nuts, Mr. Meulien had the idea of adding the notably subtle sweetness of a few cashew nuts. After it is cooked, it is poured generously on a plate of pasta or risotto, or as an accompaniment to small vegetables, white meat or fresh goat cheese. One associates pesto with one ingredient: basil. Actually, “Pesto” and “Pistou” both come from pestare, to crush. Pesto is at once an action and an object, the mortar.

Name: Pesto Genovese - Basil & Parmesan
Net Quantity: 180g
Origin: Product of Italy
Ingredient List: fresh P.D.O. genovese basil 35%, extra virgin olive oil, cashew nuts, P.D.O. Parmigiano Reggiano parmesan cheese 4% (milk), garlic, pine kernels, corn starch, wheat fibers (gluten), salt
Storage conditions : Keep refrigerated after opening & consume soon