Casa Rinaldi Basil Pesto in Vegetable Oil

TASTING NOTES FROM THE CURATOR

This traditional Pesto Genovese from Casa Rinaldi uses crushed garlic, European pine nuts, cashews, salt, basil, and Parmesan cheese, blended with vegetable oil. It’s nutty and delicious, with al the classic pesto flavors you love.

PREPARATION AND PAIRINGS

The Casa Rinaldi Basil Pesto in Vegetable Oil is a very versatile sauce. Use it for salads and marinades, and as sauces for gnocchi and pasta. You can also serve them with some sliced beef tomatoes and mozzarella.

PRESTO PESTO

Pesto is a sauce famous the world over. Originating from Genoa, Italy, its name comes from the past participle of “pestâ,” which means “to pound” or “to crush” in Genoese.

It’s traditionally prepared using a mortar and pestle, and customarily consists of crushed garlic, European pine nuts, coarse salt, basil leaves, hard cheese (like Parmigiano-Reggiano, or Pecorino), and blended with olive oil.

Casa Rinaldi as a company was birthed from a passion for Traditional Balsamic Vinegar, for which Modena is known. Its name is taken from the 1888 building owned by the Rinaldi family, which served as a vinegar factory. The building stands to this day, and is both an active component, being used in the company’s production, and a metaphorical marker—a reminder of tradition and quality.

Storage Instructions

Store in a cool, dry place, like the pantry or a cupboard. Unopened, it will last 24 months. Once opened, keep refrigerated, and consume within 12 months.