Pesto Genovese Pietro Coricelli

Pesto is one of the masterpieces of Italian regional cuisine. Some distant form of this sauce probably existed in the Arabian Peninsula, but only in 1860, a recipe for pesto—very similar to the one we know today—was codified by Giovan Battista Ratto in his "La Cuciniera Genovese" in 1836.

A traditional, and universal, recipe for pesto includes fresh basil, garlic, coarse sea salt, extra virgin olive oil and aged Italian cheese.

Proteins - 3.8 g, carbohydrates - 5.5 g, fats - 26 g, sugar - 1.6 g, salt - 1.9 g. Energy value: 271 kcal (1120 kJ).

It was 1939 when Pietro Coricelli Extra virgin olive oil made its debut on Italian tables, in Spoleto, in the heart of Umbria. A passion for the most genuine flavors handed down from generation to generation that has always seen family members involved, side by side, in the management of the company. Today Pietro Coricelli is among the largest oil companies in Europe and exports to over 110 countries in the world, thus representing one of the most famous Italian brands to the whole world.