- Genovese Basil DOP Pesto by Ascheri 1960: Basil Pesto is made with Genovese basil D.O.P. Intensely fragrant, this authentic Italian pesto also contains EVOO, cashew nuts, Grana Padano D.O.P, Pecorino Romano D.O.P, pine nuts, garlic and salt. This famous Italian sauce is served with spaghetti, lasagne, and gnocchi. Add a teaspoon of pesto Ligure to homemade vegetable soup for a delicious basil flavor. (6.3 oz)
- White Pesto (Walnut Sauce) by Ascheri 1960: The Italian Riviera is famous worldwide for their Pesto alla Genovese, lesser know, outside of Liguria is their classic White Pesto. Also known as Salsa di Noce or Pesto di Noce, Ascheri 1960 makes their white pesto with walnuts (40%), EVOO (30%), cashew nuts and Grana Padano DOP. Simply serve over pansoti, ravioli, gnocchi or pasta - makes a simple bruschetta. Finish with parm or pecorino and fresh marjoram, thyme or oregano. (6.3 oz)
- Red Pesto by Ascheri 1960: Ascheri's take on the classic Sicilian pesto, known also as Pesto Rosso or Pesto alla Siciliana. Contains EVOO (43%), sun-dried tomatoes (25%), Genovese DOP Basil (7.5%), cashew nuts and Grana Padano DOP. Simply serve over pasta or use as a tomato paste to give extra flavor to sauces. (6.3 oz)
- Sage Pesto by Ascheri 1960: Eschewing the traditional basil recipe in favor of Sage, this unique sauce is delicious on pasta, grilled chicken, roasted turkey and pheasant. We loved a spoonful whipped into duck risotto, and it paired beautifully with mushroom ravioli. (6.3 oz)
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