Pesto alla Genovese

Our „Pesto alle Zucchine e Mentuccia" is a declaration of love for the traditional Roman cuisine. We only use the mint-type „Mentuccia" which has a long history in central Italy´s cuisine and is for example known from the dish „Carciofi alla Romana" (Roman artischokes). This aromatic mint-type has smaller leaves and a more complex and milder taste than peppermint. Through this it adds a fine and fresh note to every meal- especially on warm dishes this wonderful spice fully unfolds its flavour. In our pesto, "Mentuccia" comes together with the crisp "Zucchina Romanesca". These excellent Zucchini are carefully harvested by hand and have a slightly nutty aroma. The pesto is then perfected by the help of more high-quality ingredients like Extra Vergine olive oil and mildly fruity Leccino olives. All this is done in a small family-business gently and to a large degree by hand. And it is a matter of honour to us that we only the best possible use organic ingredients of impeccable quality.

Ingredients

(all from organic farming): Romanesca Zucchini (39%), Extra Vergine olive oil, Leccino olives, onions, Mentuccia mint, garlic, salt, pepper and lots of love.

Pesto alle Zucchine e Mentuccia tastes best with

"Pesto alle Zucchine e Mentuccia" goes well with any type of pasta as well as rice-dishes, grilled vegetables, meat, fish, mushrooms, couscous or tabouleh.

Preparation

We would advise thinning the pesto a little with water or olive oil before consumption. Or just use a trick that our mothers like to use in order to make a sauce lighter: just keep a little of the salted cooking-water and mix it, as well as the pesto and the pasta. This makes a meal just as tasty as in any restaurant.