Pesto Genovese

Pesto Genovese by Filotea, basil pesto with pine nuts and cashews

Filotea's Pesto Genovese is a ready-made basil pesto with 26 percent Genoese basil, Grana Padano, Pecorino Romano, pine nuts, and cashew nuts. Versatile in use, not just for pasta.

Those looking for Pesto Genovese are looking for the classic basil pesto from Liguria, named after its city of origin, Genoa. This Pesto Genovese by Filotea is made from olive oil, 26 percent Genoese basil, Grana Padano, Pecorino Romano, garlic, pine nuts, and cashew nuts, produced in the workshop in Ancona, in the Marche region. Two types of nuts instead of just one is what clearly distinguishes this pesto from many simpler ready-made versions on the supermarket shelf.

Fresh, savory, creamy

With a 26 percent basil content, this pesto is significantly higher than what many supermarket versions offer, which often contain less than 20 percent herbs in the recipe. It is exactly this proportion that makes the difference between a pesto that tastes of herbs and one that tastes primarily of oil. Grana Padano and Pecorino Romano complement each other: the former provides mild creaminess, the latter a stronger, salty note.

Fresh, savory, creamy – three characteristics that arise from the interaction of basil, the two types of cheese, and the two types of nuts, which give the pesto its velvety texture.

A 130 g jar is enough for 2 to 3 portions of pasta, depending on how generously it is portioned. Unopened, the jar keeps well stored in a cool and dry place; once opened, it belongs in the refrigerator.

Not just for pasta

Classically, Pesto Genovese is folded into freshly cooked pasta such as Linguine or Tagliolini, but it works just as well as a spread or as a base for a quick salad dressing with a little lemon juice and olive oil. This pesto also works well as a dip for fresh vegetables or as a topping for a warm bruschetta.

The pesto is folded in only after the pasta has been drained and is not cooked along with it, so that the fresh basil aroma is preserved. If you like it creamier, mix it beforehand with a spoonful of pasta water, which binds the oil and basil together better.

Why two types of nuts instead of one

The traditional recipe from Genoa relies almost exclusively on pine nuts, which are among the most expensive nuts of all and fluctuate strongly in price. Filotea therefore combines pine nuts with cashew nuts, which contribute a similarly mild, slightly buttery note without making the recipe unnecessarily expensive.

It is not about cutting corners on quality, explains Francesco Severoni, but about a balanced equilibrium: enough pine nuts for the classic taste, enough cashews for a stable, affordable calculation all year round. Filotea now supplies over 50 countries, and the Pesto Genovese is one of the two pestos in the current assortment alongside the stronger pistachio pesto.

The workshop in Ancona, in operation since 2005, processes the fresh basil in small batches so that the aroma is not lost due to long storage times before the finished pesto goes into the jar and is packed ready for shipment.

Fold in briefly and serve immediately

A 130 g jar is enough for 2 to 3 portions of freshly cooked pasta, folded in briefly and served immediately so that the aroma arrives as fresh as possible. If you would like to discover further pestos, you can also find the stronger pistachio pesto in the Filotea Sugo & Pesto collection.