Made in Italy
It is believed that the traditional pesto sauce was invented in Genoa, a city in northern Italy. The secret of its popularity lies in the harmonious combination of fresh basil, pine nuts and delicate oil. In addition to the classic recipe, there are many different variations of it.
Federici pesto sauce without garlic, unlike the traditional one, has a subtle basil flavor and is suitable for those who do not like the pungent smell and taste of garlic. Easy to prepare, this sauce is an ideal accompaniment to light fresh vegetable dishes and various types of pasta.
Sunflower oil 45%, basil 33%, Grana Padano PDO cheese (milk, egg lysozyme) 6.3%; cashews, salt, Pecorino Romano PDO cheese (from sheep's milk) 2%, sugar, potato flakes, pine nuts, spices, acidity regulator: lactic acid; antioxidant: ascorbic acid
Pesto sauce is rightfully considered the basis of Italian culinary traditions and has long occupied a special place in the cuisines of many countries around the world. Federici Pesto alla genovese sauce is produced from fresh basil leaves in accordance with a classic Italian recipe.