Basil Pesto Genovese 130g Pesto Rossi 1947


130g x 3

Basil Pesto Genovese 130g Rossi 1947

Ingredients: basil, Ligurian Extra Virgin Olive Oil, Parmigiano Reggiano PDO Cheese (Milk), Pine Nuts, Vegetal Fiber, Vessalico Garlic, Citric Acid, Antioxidant Ascorbic Acid.

Basil Pesto Genovese – Made in Genoa (Italy) –


This Basil Pesto Genovese made by Roberto Panizza has been awarded by Gambero Rosso as the best basil pesto genovese in Italy.

This basil pesto Genovese is amazing as pizza base (instead of tomato passata)  as a spread for bruschetta with roasted onions, sun dried tomatoes or eggplants  in EVOO , in sandwiches or as a side dish in aperitifs and starters with hand crushed tomatoes and anchovy fillets.


Basil Pesto Genovese Pesto Rossi 1947

Pesto Rossi 1947 is the result of the Panizza family’s desire to raise the bar of quality.
An original recipe, without compromises, to obtain a product that could have a place on the tables of gourmets all over the world.

Today the Basil Pesto Genovese is distributed in more than 15 countries around the world, sold to restaurants, pizzerias, delicatessens, large and small shops, all sharing the same quest for quality.

Roberto Panizza and GialloZafferano: how to make pesto alla Genovese using Mortar and Pestle.

The editorial staff of GialloZafferano, Italy’s leading recipe and cooking website, invited our Roberto Panizza to illustrate step-by-step how to make Basil Pesto recipe. Roberto, together with his now irreplaceable crushing companion, the ancient and enormous marble mortar, prepared Basil Pesto Genovese, revealing the most useful tips for not making mistakes in preparing fresh basil pesto recipe.

Everyone can make an homemade Basil Pesto Genovese , even those who don’t have a mortar at home: of course, pounding will give you a pesto more faithful to tradition (it’s not called pesto for nothing), but the recipe is also adaptable for mixers and blenders; just make sure you get the right ingredients like those used in Roberto’s video-recipe, the most authentic ones (like the true and only Genovese basil DOP), that are fresh and of the best quality.

Pesto Genovese

Pesto is now the second most widely used pasta sauce in the world, but its worldwide popularity, which has accelerated over the past 20 years, is due to the wide variety of uses made of it in the kitchen.

The Origin

The origin of Basil Pesto Genovese goes back a long way and probably derives from a garlic beat, used in the Roman Empire to season meat and fish and flavoured with a few basil leaves. Over the years it has evolved with the appearance of pasta and has been enriched with other ingredients such as Parmesan, Pecorino and pine nuts.

Roberto Panizza – Basil Pesto Genovese among the Michelin Stars chefs

The big night of Capolavori a Tavola, the project dedicated to showcasing Italy’s gastronomic excellence, featured our Roberto Panizza among its twelve Michelin stars.

‘I will amaze them with gnocchi al pesto,’ says Roberto – and so he does.

Together with his friend chef Maurizio Pinto, the Ligurian tradition is proudly represented by quarantine potato gnocchi and pesto al mortaio.

The event has a charitable purpose and the proceeds will be donated to support the Casentino Hospital and Civil Defence through the C3 Association – Centro Creativo Casentino Onlus of Bibbiena. The heart of the gala was represented by the dishes of some of the major chefs and professionals on the national scene, with a total of twelve Michelin stars and their most famous recipes

The First Recipe of Basil Pesto Genovese

The first written recipe for Pesto Basil Genovese appears in the ‘Cuciniera Genovese’ of 1863, written by G.B. Ratto. Today Genoese Pesto is the condiment that best represents Genoese and Ligurian cuisine around the world.

Pesto Rossi, the perfect pesto for pasta.

Sanitising Basil Pesto Genovese by Pesto Rossi

For the sanitisation and safety of our premises we have relied on CAT, a qualified leader in the environmental and plant sanitisation sector since 1988, in full compliance with European directives on the compatibility of human activities with the environment.

The Purpose

The purpose of the environmental sanitisation we carry out is to break down the microbial and viral load, with the aim of destroying all pathogenic bacteria that may be present and minimising general bacterial contamination.

This practice is fundamental to guaranteeing the safety of all the food products we handle: the pursuit of certified quality, specialised personnel and adherence to certified quality procedures is essential in terms of reliability and maximum transparency.

We want to give our employees the certainty of working in a healthy and safe environment, and our customers the peace of mind that they will always have the highest quality food available on their tables in compliance with optimum hygiene standards.

Meet our Producer: See our page dedicated to Pesto Rossi 1947. Black LabelBlack LabelBlack LabelBlack LabelBlack Label

Additional information

Weight 0.400 kg



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