Fresh Genoese pesto 150g

Marca: modo21
Reference: AA0002
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Try Genoese pesto made according to our family recipe!

When we prepare modo21 pesto (which is the same pesto we serve in our Trattoria at 21 Piazza Cavour in Genoa) we use only natural ingredients, without the addition of preservatives or antioxidants, as handed down to us by signora Alfonsina, the mother of one of the owners of our Trattoria, who became world champion of pesto made with a mortar in 2014. Pesto modo21 is a fresh, unpasteurised Genoese pesto, so everyone can enjoy the taste of homemade pesto, even if you are far from Liguria and Genoa.

It is a delicate pesto that everyone will enjoy.

This 150 gram jar of fresh pesto is ideal for seasoning two pasta dishes.

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Trattoria Cavour's fresh Pesto Genovese modo21 is a pesto made with PDO Genovese basil, garlic, grated cheese, pine nuts, oil and salt: the recipe is always the homemade one of Alfonsina Trucco, world champion for the best pesto made with a mortar.

Pesto alla Genovese modo21 is a ready-made pesto, produced in the trattoria kitchen and immediately packaged fresh. It is a Genoese pesto without preservatives or antioxidants.

Fresh pesto can be stored in the refrigerator, even when the jar is closed. Pesto modo21 has a shelf life of about 45 days. Once you have opened the jar, the pesto must be consumed within a few days. Before storing the opened jar of pesto in the refrigerator again, the advice is to add a little extra virgin olive oil to cover the pesto and prevent it from oxidising.

How much pesto to season pasta?

Genoese pesto is mainly used to season pasta. It is a condiment that is added cold directly to the dish. Each pesto has a different consistency, which can be given for example by the amount of oil used in the preparation. However, one can assume a fair amount of pesto per person.

Our advice is to calculate at least 50 to 60 grams of pesto per person, so this 120-gram jar of fresh pesto genovese can fit about 200 grams of dry pasta.

Remember: dry pasta and fresh pasta yield differently, so if you use dry trofie or fresh trofie with pesto, you will have to toss a different amount of pasta! If you usually eat 100 grams of dry pasta, the equivalent in fresh (non-filled) pasta is at least 150 grams. To summarise, 60 grams of Genovese pesto season 100 grams of dry pasta and 150 grams of fresh pasta.

Now that we have how much pesto to season pasta, a few tips on how to use ready-made pesto. Pesto genovese should never be heated but you can dilute it with a little cooking water to make it creamier, or you can dilute it with a drizzle of extra virgin olive oil, but it must be very delicate.

What kind of pasta with pesto alla genovese?

Trofie, fresh gnocchi and trenette. These are the three most commonly used types of pasta with pesto alla genovese. One usually prefers either dry pasta or fresh pasta, but made with fewer eggs. The sauce must remain creamy but not be absorbed too much by the pasta: this is why Genoese lasagne or Genoese taglierini are also made with few eggs, which are not really present in the trofie dough. But let's find out more about the typical Ligurian pasta that is eaten with pesto alla Genovese.

Trofie with pesto

Nowadays, Genoese trofie (or trofiette) are produced in both dry and fresh versions. They originated, however, as fresh home-made pasta and remained a type of pasta for family use at least until the middle of the last century, when the first machine-made productions began.

Trofiette are a type of short pasta, whose twisted shape resembles a curl or chip. Since the area of origin is the Golfo Paradiso, which is close to Genoa, it is normal that trofie pasta is mainly seasoned with pesto. 

Trofie with pesto is often served with diced potatoes and green beans (cooked together with the pasta).

Trenette with pesto

Genoese trenette are very similar to linguine: they are not quite flat but are characterised by their ovoid section. They are a type of long dry pasta. Like trofiette, trenette can be served with pesto, potatoes and green beans.

If you want to try another type of long Ligurian pasta instead of trenette, we can recommend Genoese taglierini: these are fresh taglierini, so they absorb more sauce; when you dress them with pesto, remember to dilute it with a little cooking water.

Gnocchi with pesto

Genoese gnocchi are fresh gnocchi made from potatoes. Potato gnocchi always remain very soft. Genoese pesto will seem even creamier once you eat it with gnocchi!

A tip for your pesto gnocchi recipe: calculate at least 250 grams of gnocchi per person.

Other pasta for pesto

Those we presented earlier are types of pasta typical of the Genoa area in particular. But pesto is eaten all over Liguria! That's why we are missing from our list some formats originating in the region that are also used with pesto.

For example, we cannot fail to mention croxetti (or corzetti del Levante), which are a typical pasta from the Varese Ligure valley. Croxetti have a characteristic shape reminiscent of a coin, small disks of pasta with reliefs printed on both sides. In home production, wooden moulds were used, carved with the family coat of arms. The reliefs on the pasta, apart from being very scenic, ensure that the corzetti del Levante pick up the sauce perfectly. Croxetti can be eaten either with a basil pesto or with a local walnut and marjoram pesto.

Also in the Levante we find testaroli al pesto, typical of Lunigiana (on the Tuscan border). Testaroli could be described as bread maltagliati: the dough is first baked in round baking tins, then when it has cooled it is cut into squares and blanched for a minute in salted water; then seasoned.

How to use pesto 

Pesto is considered a condiment for pasta but can also be used in other recipes.

Among the first courses, we recommend trying minestrone with pesto. This Genoese minestrone is a soup of seasonal vegetables, cut into chunks and cooked for a long time until the minestrone becomes thick, at which point it can be seasoned with pesto.

In Genoa, minestrone with pesto is usually eaten lukewarm, if not cold, and with pasta inside (however, if you just want to eat it with vegetables and pesto, it's still delicious!) The typical pasta used for Genoese minestrone is: bricchetti (small balls of dried pasta) or scruccuzun (small balls of dried pasta). 

In recent years, pesto has become increasingly popular as a pizza topping. Pesto pizza can be a pizza in which pesto is combined with cheese and put on the pizza before baking, or the pesto is put on the pizza as it comes out of the oven.

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Size and weight 150 g
Servings 2 meals
Price per kilogram 46,67€
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