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  The name refers to the method with which this delicious sauce was originally made, in a mortar and pestle.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.

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