Alce Nero organic pesto alla genovese (or genoese style) is made using prime selected ingredients, Italian and organic basil, enriched with extra virgin olive oil.

This worldwide loved sauce was born in Genova, the capital city of Liguria, northern Italian region also known as Italian Riviera. 

According to tradition, the ingredients are crushed in a marble mortar through a circular motion of a wooden pestle so that basil leaves do not darken.

Strictly speaking, ‘pesto’ is a generic term for anything that is made by pounding; that is why the word is used for several pestos in Italy. 

Nonetheless, pesto alla genovese remains the most popular pesto in Italy and the rest of the world, and we all know why. 

About the producer:

 Founded in 1978 Alce Nero represents more than a thousand organic farmers, beekeepers and producers who have since the 70s striven both within Italy and farther afield to produce delicious, healthy, and nourishing food that comes from sustainable agriculture which respects the land and promotes a new way of eating and living. 

The raw organic ingredients used in their products are free from chemicals and processed using technologies which protect their nutritional and organoleptic integrity.

Our recommendation:

Pesto is commonly used on pasta, traditionally with Trofie or Linguine. 

Potatoes and fine green beans are also traditionally added to the dish, boiled simultaneously with pasta, using the same pot. 

Directions of use:

Store in a cool dry place. 

Once opened keep refrigerated and consume within 3-4 days. 

Ingredients:

Basil preparation* (46%), (Basil* 41% of finished product, sunflower oil*, salt), sunflower oil*, extra virgin olive oil*, cashew nuts*, Parmigiano Reggiano cheese PDO* (2.5%) (cow's milk*, salt, rennet*), pecorino cheese* (sheep's milk *, rennet *, salt), salt, pine nuts * (0.9%), garlic *

*Organic

Allergens in bold.

Nutritional values / 100 gr:

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