A traditional recipe for pesto from Liguria, made with small-leafed and fragrant D.O.P Genovese basil grown high on the slopes above the Mediterranean coastline, blended with Italian pine nuts and Parmigiano Reggiano.

Stir through freshly cooked pasta or use as a topping for soup.

• Serves 3-4; approx. 250 ml
• Allergens: milk
• Contains pine nuts