La Favorita Pesto alla Genovese DOP

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. 

"We used to purchase fresh basil from farms, all located in Liguria, and we would then bring it to Piedmont to process it. The problem was, when the volume of demand for our pesto increased, we were no longer able to process the basil straight away after picking, which meant the basil could become oxidised, which reduces its qualities: aroma, colour, and taste. We wanted to make sure we kept these qualities in the final product and so knew we needed to have a processing site right next to where the basil is grown. To do this, in 2000, we decided to take a 50% share of a basil farm, with the other 50% belonging to a Ligurian family who have been growing basil for nearly 100 years, and we have built a processing site next to it. This allows us to process the basil within 12 hours of picking. To give this context, most pesto producers will leave the basil for up to 7 days before processing, and even if kept in the fridge for this time, the basil will degrade."

Mattia Bruno, Producer

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. 

VEGAN

Once opened, pour some olive oil on top to form a seal, and keep the pesto fresh. 

Ingredients: Olive oil, cashews, "Basilico Genovese DOP" basil (22%), sea salt, pine nuts. For allergens, see ingredients listed in bold.

Read our blog to learn exactly how La Favorita create their famous pesto...