Pesto takes its name from the Italian verb, ‘to pound’ – pestare – a reference to the manner in which it was traditionally made by crushing fresh Ligurian basil. It is this time honoured technique, used to release the basil’s essence, which gives Pesto its characteristic intensity of flavour.
Genova is widely acknowledged as the birth place of Classic Pesto. However, as it became popular throughout Italy, Pesto was adapted to local tastes and ingredients. These wonderful local variants are now showcased in the delicious Filippo Berio range of Pestos.
Through a series of fabulously quick and tasty Italian inspired recipes, this booklet will show you how to make the most of these classic Italian sauces. Made to truly authentic, delicious Italian recipes – you can taste the difference in every jar!
Filippo Berio uses only the finest, authentic ingredients and techniques to make its range of delicious Pestos. And naturally, they are all made with Filippo Berio’s Extra Virgin Olive Oil.
*One copy per household
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