Genoa Pesto Sauce - Liguria Specialty

Tax included

Genoa Pesto Sauce is the most classical among Ligurian pasta sauces, and it is famous all around the world. The PDO Basil, together with the other ingredients, releases is aroma over spaghetti, linguine, and trenette pasta. Available in a glass jar of 130 gr.

Reference F30L002


The Genoa Pesto sauce is recognized among the typical agri-food products of Liguria and originated from Genoa, the Ligurian capital in the north of Italy.

This pesto "alla Genovese is used to season first courses, such as potato gnocchi, trofie avvantaggiate with potatoes and green beans, Genovese minestrone soup and other types of pasta, like trofiette, bavette, linguine, trenette, tagliatelle, tagliolini and lasagne.

It is recommended to use it cold, adding a little cooking water and a trickle of olive oil.

It is also good for exalting the flavour of tomato sauce, pasta salads, bruschetta, raw, gratin and grilled vegetables, boiled potatoes, or in combination with fresh and soft cheeses.


Olive oil, 26% PDO Genovese basil, grana padano cheese, (milk, rennet, lysozyme: egg protein, salt), pecorino romano cheese (milk, rennet, salt), garlic, cashews, salt, pine nuts, vegetable fiber. Acidity corrector: citric acid.

The underlined ingredients are an allergen.

(Produced in a laboratory that uses sesame seeds, fruit in a shell, milk, eggs).

Unpasteurized product.

NUTRITION INFORMATION (values per 100 g of product):

  • calories: 640 kcal (2650 kJ)
  • fat: 65 g (of which saturated fatty acids: 10 g)
  • carbohydrates: 10 g (of which sugars: 5.8)
  • fiber: 3.4 g
  • proteins: 5 g
  • salt: 2.0 g

Available in a glass jar of 130 gr.

The word pesto derives from the Genoese verb pestà ("pestare" in Italian), which means to pound. All ingredients were originally pounded in a marble mortar, and wooden pestle became a creamy sauce well loved amongst the Italians and all over the world.

It is thought to have been preceded in ancient Roman times, as Roman soldiers used to eat a similar sauce with herbs, cheese, olive oil and vinegar.

Basil was consequently introduced as the main ingredient by the Ligurians in the mid 19th Century.

Agliata - Pesto's direct ancestor - was a spread made from garlic cloves, egg yolk and olive oil pestled in a mortar until creamy.


Via Isole 5 I - 17038 Villanova d'Albenga (SV)

La Gallinara factory born in 1984 as a small family business producing Ligurian food specialties. Its flagship is the ‘Genovese Pesto’ produced with the most important ingredient of the recipe, the Genovese POD Basil certified by Pesto Consortium.


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We ship parcels up to 40 kg in weight by national express couriers. On average within 36/48 hours, we deliver to your home or office or wherever you want. The delivery times indicated refer to cities that can be reached on average, with the exception of islands and places where the national courier must use a local correspondent. The delivery times shown are purely indicative. Shipping costs (including taxes) are as follows:

0-20 kg: € 9,90 | 20-30 kg: € 10,90 | 30-40 kg: € 15,90.


Except where customs restrictions are in force for specific goods, we ship parcels with a maximum of 40 kg per delivery by international express courier in all the States of the Eurepea Community (EU) and / or adhering to the Schengen Treaty. We DO NOT deliver to non-EU countries such as America, Asia, Africa, Australia. The cost depends on the destination and the weight / volume of the package and is indicated at checkout. On average within 4-5 working days, we deliver to your home or office or wherever you want. The delivery times shown are purely indicative.


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