VENTURINO Pesto rosso alla Ligure (Red Pesto)

The "pesto rosso alla Ligure" recipe is an evolution of the most famous Pesto alla Genovese so much that in the recipe many ingredients are the same (basil, oil Grana Padano cheese , pine nuts ...) Pesto Rosso alla Ligure has as distinctive characteristic the use of the tomato pulp and tomato concentrate from which it also derives its red color. The recipe uses just high quality ingredients , the basil is just Genoese PDO, bought from friends who have their field near our productive site, the oil is a mix of extra virgin olive oil and sunflower oil. To safeguard the freshness and the organoleptic characteristic of the raw material and to have full control of the productive chain, Frantoio Venturino in 2010 has implemented a production line of fresh basil therefore in the summer season produces in-house the semi-finished product, a mix of fresh Basil Genoese PDO, oil and salt. The semi-finished product can be immediately used for the production of Pesto, or stored in the refrigerator to be used for productions that take place outside the summer season. Ideal to season pasta, is also used (expecially in the Anglo-Saxon countries) as a spread on bruschettas, on sandwiches and to dress salads. For a perfect result we suggest to dilute it with some cooking pasta water