Rossi’s Genovese Pesto is an authentic pesto like the one prepared in Italian households. This is because it uses an original family recipe, and makes use of only the best ingredients. It contains authentic Genovese basil DOP, 24-month-old Parmigiano Reggiano, Pecorino Fiore Sardo DOP aged 10 months, Extra Virgin Olive Oil, selected pine nuts, Vessalico garlic, and Trapani sea salt.
It contains no preservatives and no additives. It has a nutty, herby flavor with that hint of garlic. It’s fresh in taste, with earthy notes.
Pesto is a very universal sauce, and can be used in so many ways. Drizzle your Rossi Genovese Pesto over salads, or mix them into your marinades. It’s also great as pasta or gnocchi sauce. And of course, the classic appetizer—pesto, some sliced tomatoes, and mozzarella.
Silvio Rossi put up the first “Rossi” store in Via Assarotti, Genova in 1947. Throughout the years, many of his family helped in the success and progress of the brand, until they were able to open four more stores in the sixties.
These five stores began with confectionary as a specialty, selling sugared almonds and other such sweets. In the seventies, the Rossi brand was split into two, with Silvio heading one, and the other headed by the Panizza family.
It is with Panizzas that we owe this pesto. Born of Roberto Panizza’s desire to raise the bar of quality of this icon of Genoese tradition, they used their own original family pesto recipe. This recipe, now known as Pesto Rossi is now sold in both Italian and international markets, and is found in restaurants, delicatessens, pizzerias, and large and small stores everywhere.
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.