Delicious, absolutely delicious! Italy boasts at least 40 variations of the classic Genoese pesto, a beloved pasta condiment.
The Ligurians have a medieval tradition of using aromatic herbs in their cuisine, and who can blame them? These culinary traditions have made them world-famous.
Basil pesto is the one we remember and love the most. Some prefer it with garlic, others without. Some opt for the vegan version without Parmesan, while others indulge in our finest hard-grated cheese. The original recipe is said to date back to the second half of the 19th century and was first mentioned by the renowned gastronome of that era, Giovanni Battista Ratto, in a compendium he authored titled “La cuciniera genovese.”
At Castellino, we offer pesto in its finest forms, catering to a variety of tastes and regional traditions.
Pesto remains a favorite among both young and old today, never failing to deliver in terms of flavor and taste. It is incredibly practical for impromptu lunches and dinners, but if you can’t finish an entire jar, how should you store your pesto?
If you can’t consume all of your pesto, perhaps using it for multiple recipes, whether for a first course or a second, to enhance the flavor of grilled vegetables or drizzled over a turkey scallopini, remember these simple steps to ensure freshness and top-notch flavor.
To prevent Castellino pesto from oxidizing once opened and not fully used, add a drizzle of oil before refrigerating it, and, very importantly, consume it within 3 days.
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