Pesto Parodi is the real, fresh Genoese Pesto, produced by hand and without preservatives *.
The ingredients are those traditionally used in Genoese Pesto. Starting with Genoese Basil D.O.P. cultivated in the zone of Prà, that is, basil from the zone most suitable for the production of Genoese basil. Followed by extra virgin olive oil, with a basically sweet and delicately fruity flavour, exquisite garlic from Vessalico, tasty Italian pine nuts, parmesan cheese matured for 24 months and Sardinian sheep’s milk cheese matured for 12 months, the right amount of Italian sea salt; all chosen with extreme care in order to guarantee an unmistakably characteristic product of the highest quality, one hundred percent Genoese, as its name suggests.
The recipe for Pesto Parodi
Pesto Parodi, for refined palates
Available in three different versions to suit your taste: Classic Recipe, Old Style Recipe and Garlic Free. All of them are made using only the highest-quality ingredients; those which have always been used in the traditional Genoese recipe, as a guarantee for the characteristics of the product.
Pesto Parodi, Genoese Pesto Classic Recipe is the recipe which Luciana used during the world championships of pesto al mortaio (made using a pestle and mortar), obtaining the agreement of all pesto lovers. A delicate and characteristic flavour with just enough of a taste of garlic.
Pesto Parodi, Genoese Pesto of Old Style Recepie for lovers of the traditional antique Genoese recipe. Still very well-balanced, but with the distinctive flavour of the garlic and the Sardinian sheep’s milk cheese resulting in this pesto with a slightly “spicier” and firmer flavour. This pesto is particularly popular with more traditional Genoese people.
Pesto Parodi, Garlic-free Genoese Pesto, like Classic Pesto but without garlic for those who don’t like the taste of garlic.
* Pesto Parodi isn’t made using a pestle and mortar.
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