Pesto al Basilico Genovese DOP - Traditional Ligurian Pesto

Pesto al Basilico Genovese DOP made by Giuseppe Calvi in Imperia, on the Ligurian coast. Basilico Genovese DOP at 24%, pine nuts at 24%, Parmigiano Reggiano DOP and Pecorino Romano DOP, garlic, extra virgin olive oil. A traditional Ligurian recipe, jarred without pasteurisation to preserve the fragrance of fresh basil and its bright green colour. 596 kcal per 100 g.

The protected basil — Basilico Genovese DOP [Reg. CE 1623/2005] — is the variety of Ocimum basilicum cultivated only in a small handful of Ligurian municipalities. Its small, tender leaves are sweet and clean on the nose, completely free of the minty edge that basil grown in other terroirs can develop. At 24% of the recipe, it is the soul of this pesto. Pine nuts at 24% give texture and a gentle resinous nuttiness; Parmigiano Reggiano DOP (cow's milk) and Pecorino Romano DOP (sheep's milk) bring two layers of savoury depth; a measured turn of garlic threads through; extra virgin olive oil carries everything together, with a touch of sunflower oil to balance the structure. Ascorbic and citric acid stabilise the colour and acidity of the basil after grinding — small, allowed additions that let the pesto travel without losing its character.

Calvi was founded in Imperia in 1921 by Giuseppe Calvi; today his heirs Giovanni and Luca run the company from the family oil mill in Pontedassio. Tradition asks for trofie al pesto or trenette with green beans and potato — but pesto belongs to anything it can find: gnocchi, minestrone alla Genovese finished off the heat, bruschetta, pizza bianca, boiled potatoes. The single rule is never to cook it. Always add to hot pasta off the heat, loosened with a spoon of pasta water, to preserve the basil's fragrance. After opening, keep refrigerated between 0°C and 4°C and consume within 5 days.