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SIMPLY PESTO®

This beloved green basil sauce originated in the Liguria, Italy. Now, the Northern Italian superstar, pesto, is popular worldwide as a fresh (no cook) pasta sauce and colorful condiment. Gaining popularity in recent years, this herbaceous staple of Mediterranean cuisine is perfect for pairing up with a wide array of foods and recipes. Add just a spoonful to your favorite dishes for a bright burst of sweet basil. Though pesto isn't quite as popular as, say, mayonnaise or mustard, it’s quickly finding a home in every chef's kitchen.

TRADITIONAL BASIL PESTO

Simply Pesto® Traditional Basil Sauce is a simple but flavorful Italian sauce featuring handpicked Ligurian basil blended with olive oil, crunchy pine nuts, cashews, garlic, Parmigiano-Reggiano and Pecorino Romano.

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Recipe Inspiration

Pesto Caprese Salad with Balsamic Glaze

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Easy Pesto Linguine

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Calabrian Pepper Pizza with Mascarpone and Italian Sausage

Creamy Pesto Pasta with Sun-Dried Tomatoes

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OTHER VARIETIES

Sun-Dried Tomato, Basil & Cheese

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Hot & Spicy Pepper

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Sun-Dried Tomato & Olive

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THE HISTORY OF PESTO

A marvel of simplicity, pesto is a celebrated treasure of Mediterranean cuisine. If you’re lucky enough to experience this jewel of Liguria, sitting comfortably on the terrace of a local restaurant in any village by the sea, it would be unforgettable, dream-like even. Liguria is a small but gorgeous region set up against the Mediterranean Sea in Northwest Italy. Because of its particular location situated in the hills of the Appennini Mountains, Liguria owns a unique microclimate. This amazing landscape produces all of the ingredients used to make a traditional pesto—Genovese basil, Ligurian extra virgin olive oil and even pine nuts from the Stone Pines that grow in abundance.

A traditional, and universal, recipe for pesto includes fresh basil, garlic, coarse sea salt, extra virgin olive oil and aged Italian cheese, ideally both Parmigiano-Reggiano and Pecorino Romano. And while you may not have ingredients fresh from Liguria, it’s easy to make a great pesto. For purists, using a mortar and pestle is essential; mashing the ingredients into a pesto gives it a more rustic look, less homogenized. But also, using a food processor may alter the raw taste from the heat that is produced. For true Ligurian pesto—short of chartering a plane to Genova—pick up a jar of DeLallo Basil Pesto. An authentic recipe made in Liguria, Italy, our jarred pesto is great to have on hand, keeping its livelihood in your pantry until read to use.