Isola Gourmet Pesto Genovese With Fresh Basil
The name is the past participle of the Genoese verb paste; (Italian: pestare), which means to pound, to crush, in reference to the original method of preparation: according to tradition, the ingredients are "crushed" or ground in a marble mortar through a circular motion of a wooden pestle. This same Latin root, through Old French, also gave rise to the English noun pestle.-Pesto refers to a dish who's ingredients are pounded together.
Pesto , or to refer to the original dish "Pesto Alla Genovese" is a sauce originating in Genoa, The capital City of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, hard cheese such as Parmigiano-Reggiano or Pecorino Sardo (or Sheep's Milk), all blended with olive oil.
Olive Oil, Fresh Basil, Cashew Nuts, Skimmed Powdered Milk, Lactose, Cheese, Garlic, Sea Salt, Parmigiano Reggiano Pdo (Parmesan), Pecorino Cheese, Pine Nuts.
Contains Milk and its Derivatives,Tree Nuts and Their Derivatives.
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