Pesto alla genovese without garlic

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Our Genovese Pesto without Garlic is prepared following the traditional recipe, without including pasteurization. The manufacturing involves the only use of Genovese POD Basil and occurs in a few hours from its harvest in order to preserve all the plant’s properties. Compared with the traditional recipe, it is not added garlic in order to have a more delicate taste. The main ingredients are: olive oil, Genovese POD Basil, Grana Padano, Pecorino Romano, garlic, salt, pine nuts.

Use: Our Genovese Pesto without Garlic 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 flavor of tomato sauce, pasta salads, bruschetta, raw, gratin and grilled vegetables, boiled potatoes, or in combination with fresh and soft cheeses.

Shelf-life: 18 months

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Regione: Italia

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La Gallinara

La Gallinara was born in 1984 as a small family business producing Ligurian food specialties. Our flagship is the “Pesto alla Genovese”  produced with the most important ingredient of the recipe, the Genovese POD Basil certified by Consortium. We have a factory of 2.000 square meters, equipped with modern plants which allow us to produce more than 500.000 jars annually. Furthermore, our transformation process is certificated by the HACCP Protocol and by the UNI EN ISO 9001:2008 standards.

La Gallinara offers a wide range of typical Ligurian products, including: pests, sauces, creams, olives, tomatoes and extra virgin olive oil. All our products are made with high quality raw materials from our Italian territory and following traditional Italian recipes.


Export Manager: Rosa Onofri



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