PESTO alla Genovese with Genovese Basil D.O.P. 

From the heart of Liguria, Pesto alla Genovese, made with love. 

To make a good Pesto alla Genovese for us, in the first place, means to cultivate a good Basil. In the fields of Albenga we seed, we cultivate and we grown carefully our basil and our olives, that they gives the extra virgin olive typical of West Liguria. 

We cure them lovingly and we cultivate them with dedication: they are the primary ingredients of Pesto alla Genovese Anfossi. 

We try to respect a great instruction that the olds have handed on to us: just patience and care to choose the ingredients concur to obtain a good pesto alla Genovese; that it does not betray the ancient Ligurian recipes and that gives off all the scent of the basil, the oil and the garlic and the Ligurian fragrance, exactly as happened before, when the pesto was called simply "Struck of garlic".

TECHNICAL CARD

Ingredients: 

Extra virgin olive oil from the origin 35%

Fresh basil Genovese D.O.P 25%

Cashews. 

Half or quarters walnuts. 

Grana padano cheese 

Fine see salt 

Garlic

Mediterranean Pine kernels

Duration: 

TMC (time maximum conservable): 18 months 

Shelf residual Life to the delivery; 12 months minimal 

Conservation: in fresh and dry place 

Typology of the product: on the production and on raw materials gustative tests are executed regularly, bacteriological analyses. The conservation of the product is guaranteed from the parameter of the Aw the oil layer on the surface.

The lot is expressed as expire date Day-Month-Year and appears on the guarantee seal and on documents of transport. 

Microbiological and chemical characteristics: 

C.B.T. < 100,000 

Bacillus Cereus < 100 

Listeria spp: absent 

Salmonella: absent 

Clost.solf.rid. < 20 

Clostridium perfr. < 30 

Coliformi tot. < 10 

Escher.coli < 50 

Mildews < 1,000 

Yeast < 1,000 

Nutrition values medium quantity for 100 gr.: 

Carboidrati: 3.1 

Protein: 4.4 

Fat : 47.3 

Energetic value: kj 1878 kcal 456 

Chemical physic characteristics:

Color: Green *

PH <5,5 *

Aw <0,82 *

* indicative value medium

Information on the labels: typical ligurian flavour. Exclusively produced with basil cultivated in our company. Do not heat the product before using it. The agricultural products of the Azienda Agraria Anfossi are cultivated with the techniques of the integrated and biological fight that limit the use of chemical products.