Basil Pesto

Basil Pesto without cheese, organic pesto for pasta and more

Cipriani Basil Pesto is an organic pesto made from basil, pine nuts, sea salt, and olive oil – completely without garlic and without cheese. The 180-gram jar goes well with any pasta, but can just as easily be used as a dip or salad dressing.

Basil Pesto by Cipriani is an organic pesto without garlic and without cheese, but with sea salt, pine nuts, and plenty of olive oil. The 180-gram jar is suitable for anyone who appreciates the pure taste of basil and wants to decide for themselves if and how much cheese to add.

Without garlic, without cheese, with full basil flavor

Unlike most classic pestos, this basil pesto consciously avoids garlic and cheese – two ingredients that can quickly overpower the delicate flavor of basil.

Instead, sea salt, roasted pine nuts, and a good splash of olive oil carry the flavor, unobtrusive and light enough for quick everyday cooking. If you like, you can grate some Parmesan or Pecorino over it yourself; without cheese, the pesto remains completely vegan.

The 180-gram jar is enough for about four portions of pasta, depending on how generously you serve it.

The roasted pine nuts add a slightly nutty note that gives the pesto depth without displacing the fresh basil flavor – a balance often lost in pestos heavily seasoned with cheese.

For pasta, but also as a dip and dressing

Classically stirred, the basil pesto ends up in warm pasta, whether with thin Tagliolini all'uovo or robust organic spaghetti made from durum wheat semolina.

Beyond pasta, the pesto is also suitable as a dip for crusty bread, as a topping on tomato and mozzarella, or as a little secret ingredient in a salad dressing – one spoonful is enough to enhance a simple vinaigrette with an herbal note.

Anyone looking for more sauces for Cipriani durum wheat pasta will also find spicier tomato sugos in the Cipriani gourmet selection.

For a quick appetizer, a spoonful of pesto on warm flatbread with a few cherry tomatoes is enough – ready in a few minutes, with no need to preheat the oven.

A classic from the kitchen of Harry's Bar

In 1931, Giuseppe Cipriani opened his bar near Piazza San Marco in Venice, where the establishment's simple, high-quality cuisine earned its reputation alongside Ernest Hemingway. His son Arrigo Cipriani sums up the philosophy behind it in one sentence: "Fewer ingredients, better quality."

The basil pesto follows exactly this principle: four ingredients, no unnecessary additives, just a taste that stands on its own. It is produced in the same small family business that also produces the house's pasta sauces and olive oil.

In addition to the basil pesto, the Bellini base, red wine vinegar, and Carnaroli risotto rice also originate from the same kitchen – an entire product family based on the same simple recipes.

Anyone who wants to discover more classics from Harry's Bar in addition to the basil pesto will also find pasta sauces, rice, and vinegar in the Cipriani gourmet selection.

A spoonful of pasta water keeps it smooth

Before serving, stir a spoonful of the pasta cooking water into the pesto – this keeps it smooth and coats each noodle evenly.

This is how four simple ingredients turn into a pesto that speaks for itself.

Organic control body IT-BIO-009 Agricultura Italia