La Favorita pesto with Genovese basil DOP, or pesto alla Genovese, is extremely special. Close your eyes, and you’ll believe you’re eating pesto from freshly harvested basil in the Italian sun. No-one would imagine it is from a freshly opened jar.
Basil has been cultivated in Genoa – the home of pesto – as far back as the 16th century. The Ligurian climate is mild, with lots of sunshine and a cooling sea breeze, producing the finest basil in Europe. The basil farms surrounding Genoa hold the Protected Designation of Origin status, or DOP, in recognition of the environment that grows such high-quality basil.
The DOP also ensures that traditional farming methods are used. This includes the use of wholly natural fertilisers, and harvesting the basil by hand 30 days after the seeds are sown. Only the uppermost parts of the basil plants are picked. This is where the richest basil aromas are found.
La Favorita pesto with Genovese basil is rich and fragrant. It pairs wonderfully with spaghetti or tagliatelle. Simply stir through cooked pasta and top with a grating of parmesan. Or drizzle over slices of mozzarella and fresh tomato for a twist on a classic caprese salad.
La Favorita was born just after the second world war. The founder began by trading local Ligurian specialities – such as chestnuts and mushrooms – for anchovies from local fishermen. The enterprise grew and La Favorita began selling sauces and preserves made from local produce. Every product is carefully and lovingly worked to give the customer the feeling that they’re eating something ‘just picked’.
La Favorita take inspiration from traditional Ligurian and Piedmontese country fare. They now sell their products all over the world, but their core values remain the same. Every time you open a La Favorita jar, you know you’re tasting locally grown Ligurian produce with no artificial preservatives or colourings.
Ingredients: olive oil, cashews, ‘Basilico Genovese DOP’ basil (22%), sea salt, pine nuts. Contains allergens: nuts.