Citres Pesto alla Genovese – Cold-Ground Basil

A pesto that smells of fresh basil, all week long

On busy evenings, pasta with pesto saves dinner. This Citres pesto is made with cold-ground basil: when you open it, it smells of crushed leaves, and its silky texture coats the pasta without weighing it down.

What you will taste

• Texture: silky and slightly grainy.
• Aromas: fresh basil, with a peppery hint.
• Taste: herbaceous and round.

How to use it

• Off the heat, mixed with a ladle of cooking water to coat trofie or spaghetti.
• Spread on a pizza fresh out of the oven, with a burrata.
• On a grilled bruschetta, with a few dry-toasted pine nuts.

Where it comes from

Pesto alla genovese is the basil sauce of Genoa, in Liguria. This one is made by Citres, a house born in 1960 in Bovolone, in the province of Verona, from a small artisanal family business started by Renzo Compri.