Pesto alla Genovese
Based in the Northern Italian town of Cuneo, Piedmont, La Favorita Fish started making their delicious pastes and sauces just after the end of the Second World War. Today, they are making them in much the same way as they were back then—using only the finest Italian ingredients, and never with any additives or colouring agents.
Every Wednesday, fresh basil is bought over the hills in Liguria to make the company’s unsurpassed pesto. Voted ‘Best Pesto in a Jar’ by the Guild of Fine Food retailers, the sauce is left unpasteurised, as it contains no parmesan, giving it even more fresh intensity. Use not only in pasta, but over soups and as a dip.
Once opened, pour some olive oil on top to form a seal, and keep the pesto fresh.