Fresh Genoese pesto 250g

Marca: modo21
Reference: AA0008
€11.50 Tax included

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Only 89€ more and you get free shipping

The time has come to enjoy again the pesto you have eaten at Trattoria Cavour modo21... and if by chance you have never had the chance to visit us in Genoa, all the more reason to have it conveniently delivered to your home!

Pesto genovese modo21 is the same pesto that is served daily in our premises, it is only potted and no preservatives or other ingredients are added. We prepare our pesto following the family recipe of signora Alfonsina, the 2014 world champion of mortar-made pesto and mother of one of the Trattoria's owners.

Our Genoese pesto is made with fresh Genoese basil leaves.

This jar of fresh pesto is ideal for seasoning 4 to 5 pasta dishes.

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Our pesto alla genovese comes from the homemade recipe of Alfonsina Trucco, world champion for the best pesto genovese made with a mortar. The pesto you buy on our e-commerce is the same pesto you can eat at Trattoria Cavour modo21 in Genoa: we pack it fresh, without adding anything else. So we can guarantee you the best pesto, without preservatives.

Is there a difference between our packaged ready-made pesto and homemade pesto?

Pesto modo21 is ready-made pesto. We prepare it every day in the kitchen of our typical Genoese trattoria, Cavour modo21, and then we package it fresh in jars. There is no difference between pesto genovese modo21 and home-made pesto (except trivially on the proportions of ingredients according to personal taste).

Our pesto has no preservatives or even antioxidants. It is only made with the same ingredients that you can also buy in the market every day. The difference is that we can always have quality, fresh Genovese PDO basil to pound, can you?

There may, however, be differences between homemade pesto and pasteurised packaged pesto, because pasteurisation means subjecting the product to heat: but as we have already said, ours is fresh, unpasteurised pesto!

How to use ready-made pesto

Pesto alla Genovese originated as a homemade condiment for pasta. In the life of every Genoese person, pesto is almost always associated with pasta dishes, be it trenette al pesto or gnocchi, trofie or whatever. Only recently has pesto genovese become a sauce that is also used for pizza, or for sandwiches, for example.

When you need to use a ready-made pesto to make your pesto pasta, simply take the jar of pesto out of the fridge and season directly on the plate. You don't have to cook the pesto or anything else. The only things allowed are: 1) dilute the pesto with some cooking water from the pasta. 2) add olive oil to taste. 3) add grated cheese to taste.

As for the doses to be used, it is usually advisable to calculate at least 60 grams of pesto per person: in this case, with a 250 gram jar of pesto you can season between 4 and 5 pasta dishes, depending on how hungry you are :)

Which pasta to eat pesto with

Let's say that we first mention the only type of pasta that is not usually dressed with pesto, namely fresh filled pasta. For the rest, anything goes: penne, farfalle, spaghetti, etc. For our part, as Genoese and Ligurians, we can recommend some typical local formats.

The trenette and trofie

Both widely used, trenette is a long pasta format while trofie is a short pasta format. The trenetta is a dry pasta while the trofie can be either dry or fresh.

Both trenette and trofie are not simply dressed with pesto but are cooked together with potatoes and green beans. This dish is mistakenly known outside Genoa as 'pasta avvantaggiata'. Advantaged pasta is actually a type of pasta that is made with a whole-wheat dough and has nothing to do with the fact that it is seasoned with pesto, potatoes and green beans. 

Other types of pesto pasta

Trenette and trofie are the most famous but there are also other typical types of pasta dressed with pesto. Gnocchi al pesto (fresh potato dumplings) are very common in Genoa, as were mandilli. Mandilli are fresh pasta sheets similar to lasagne but a little thinner; they are seasoned on the plate and do not have to be baked in the oven like lasagne. Due to the special nature of mandilli, nowadays fresh lasagne is used directly. Then there are formats that are linked to particular local traditions such as croxetti or testaroli. Croxetti are a type of pasta made in the shape of a coin, with reliefs printed on both faces; they are typical of the Val di Vara. Testaroli are traditional to the Lunigiana region and are made by cooking a mixture of water and flour twice: first they are cooked inside large round baking tins, and finally they are cut into squares and boiled for a maximum of one minute in salted water.

How to store fresh pesto

Our Trattoria Cavour modo21 pesto is as fresh as you could make it at home. Pesto modo21 is vacuum-packed but not pasteurised; it also has no preservatives or antioxidants. Fresh pesto should always be stored in the refrigerator, even when the jar is unopened. Pesto modo21 lasts about 45 days. 

If you do not finish the jar all at once, it is advisable to add a layer of olive oil in the jar to cover the pesto to prevent the surface from coming into contact with air and oxidising. Once opened, pesto should be kept in the fridge and consumed within a few days. Fresh modo21 pesto can always be frozen.

Le informazioni qui riportate sono fornite direttamente dai produttori, che sono anche responsabili del loro aggiornamento. Pertanto, per eventuali discrepanze tra i dati presenti sul sito e quelli in etichetta, ti rimandiamo a ciò che è effettivamente scritto sull’articolo ricevuto e ti invitiamo a consultare sempre l’etichetta del prodotto prima del consumo. Per ulteriori informazioni relative alle caratteristiche del prodotto puoi contattare il nostro servizio clienti.

Se vuoi farci qualche domanda su Fresh Genoese pesto 250g scrivici su Whatsapp al 338 6341282 o inserisci i tuoi dati nel form sottostante, ti risponderemo nel minor tempo possibile.
Size and weight 250 g
Servings 4 meals
Price per kilogram 46€
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