Delivery to: Metro Manila
Delivery to: Metro Manila

La Malva Rosa Pesto Genovese Basilico DOP

Curator's Selection

Ligurian Pesto Masterpiece

PHP 499.00
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(Saturday Jul 20 , 2024)
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La Malva Rosa Pesto Genovese Basilico DOP captures the essence of Liguria's aromatic landscapes in every jar. This is not just pesto; it is history, tradition, and craftsmanship blended into a sublime taste experience.

Tasting Notes from the Curator

La Malva Rosa Pesto Genovese Basilico DOP offers a palate journey through the Italian Riviera with its Genovese P.D.O. basil as the star. The sweet and peppery zest of the basil complements the creamy cashews and fruity, peppery notes of the olive oil, while aged cheese adds a savory umami, and just a hint of garlic brings further depth. These meticulously selected ingredients come together in a textural orchestra: a smooth, spreadable consistency that clings to your favorite pasta. The result is a pesto that is both authentic and infused with the heritage of its homeland, carried by an olive oil that whispers tales of ancient groves and a basil variety speaking the language of the Ligurian sea breezes.

Pairings & Suggestions

  • Toss with traditional Ligurian trofie or tagliatelle for an authentic Italian pasta dish.
  • Enhances simple dishes like caprese salad, bruschetta, or roast chicken.
  • Adds depth to minestrone soup and risotto, creating layers of flavor.
  • Swirl into yogurt for a unique salad dressing or marinade for meats and vegetables.
  • Use as a robust finish to grilled fish, or as a flavorful spread in gourmet sandwiches.

    Ligurian Legacy in a Jar

Hailing from the illustrious region of Liguria, this pesto is a testament to the local culinary tradition. Its DOP certification ensures the basil used is genuine Genovese, providing a sense of place and authenticity that can ignite conversation about the region’s rich agrarian and gastronomic culture.

Storage Instructions

Before opening, store La Malva Rosa Pesto Genovese Basilico DOP in a cool, dark place. Once opened, ensure it’s kept in the refrigerator, covered with a thin layer of olive oil, and used within two weeks.

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