1) Take Anfossi’s semifinished basilico genovese D.O.P. and empty it into a mixer.
2)While blending add pine nuts, parmigiano reggiano, pecorino, olive oil and garlic, mixing carefully but decisively.
3)Filling in containers and depending on the recipe, the result is:
• pesto to store in refrigerator at 0-4 °C
• pesto processed raw to keep stable at room temperature
1) Take Anfossi’s semifinished basilico genovese D.O.P. and empty it into a mixer.
2) While blending add pine nuts, parmigiano reggiano, pecorino, olive oil and garlic, mixing carefully but decisively.
3) Fill the containers.
4) Pasteurise the finished product to obtain:
• cooked pesto stored at room temperature