Good Eats: Mix with a vinegar for a tasty vinaigrette, brush on chicken and lightly salt and pepper before grilling, toss your favorite veggies and roast, add to pasta and caprese salads. Make your own tasty aioli spread by mixing with mayo (bonus points for making your own mayo).
Perfect Pairs: Traditional Balsamic, White Balsamic, Sicilian Lemon White Balsamic, Red Wine Vinegar.
Modern pesto, or pesto alla Genovese, originated in Genoa Italy in the mid-1800s. The robust flavors of basil, garlic, and parmesan cheese keep it wildly popular all over the world today. Our Pesto Olive Oil brings you the fresh, bold flavors of a classic pesto in an olive oil.
Pesto, a classic in Italian cuisine, boasts the bold flavors of basil, garlic, and parmesan cheese. The modern classic basil pesto of today first showed up in the mid-nineteenth century, however, it has much older roots in similar sauces moretum and agliata. Moretum, made from crushing garlic, salt, cheese, herbs and mixing with olive oil and vinegar was used ancient Roman times, while agliata, a mash of garlic and walnuts was a staple in Italian cooking – especially in the city of Liguria Italy, the capital of Genoa, during the middle ages.
Pesto continues to be wildly popular in Italian-style cooking all over the world today, and we’re bringing you its classic flavors in an olive oil.
This oil is vegan and allergen free.