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Italian recipe. Since 1867. Pesto alla Genovese. Produced in Liguria, Italy, the original home of Pesto, this Genovese classic is bursting with the flavor and aroma of fresh basil. Adding Filippo Berio olive oils to the recipe takes the flavor even further. Pesto perks up pastas and pasta salads, potato salads, sandwiches and soups. And it's a surprisingly scrumptious ingredient in hummus and dips! Non-vegetarian cheese. www.filippoberio.com.
Basil (36%), Olive Oil (20%), Sunflower Oil, Grana Padano Cheese (Milk), Cashew Nuts, Extra Virgin Olive Oil, Potato Flakes, Salt, Sugar, Pecorino Romano Cheese (from Ewe's Milk), Pine Nuts, Garlic, Acidity Regulator (Glucono Delta Lactone).
Allergy Advice: For allergens see ingredients in bold. May contain small fragments of nut shell.
Shake well before use. Refrigerate once opened and use within two weeks.
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