Pasta Zaccagni pesto Genovese 130 grams

Authentic Italian Pesto Genovese – Pasta Zaccagni

Overview

Experience the true taste of Italy with this traditional Pesto Genovese crafted by Pasta Zaccagni. Made in Italy using time-honoured methods, this vibrant green pesto captures all the freshness and aroma of Ligurian cuisine. The recipe highlights Italian basil (63%), blended with extra virgin olive oil (23%), Grana Padano PDO, Pecorino Romano PDO, cashew nuts, pine nuts, garlic, and a light seasoning of sea salt. Natural antioxidants and acidity regulators preserve both colour and flavour, delivering a pesto that tastes as if it were made fresh in your own kitchen.

Why this pesto stands apart:

• 63% Italian basil — far higher than most jarred pestos
• Grana Padano PDO & Pecorino Romano PDO — authentic protected cheeses
• Extra virgin olive oil as the only fat base
• Made entirely in Italy, ingredients of Italian origin
• Gluten-free
• 48-month shelf life unopened

Flavour and texture

This pesto is smooth, creamy, and intensely aromatic. The basil brings a bright herbal profile, while the blend of Grana Padano PDO and Pecorino Romano PDO adds depth and savoury richness. Cashew nuts and pine nuts provide a soft, velvety body, balancing the cheese and herbs into a harmonious, full-flavoured sauce. It's a versatile pesto that brings instant Italian character to any meal, whether used traditionally with pasta or as a finishing touch to salads, focaccia, grilled vegetables, or roasted fish.

How to use — serving suggestions

Classic pasta with pesto
Toss with Zaccagni spaghetti or trofie — the traditional Ligurian shape. Add a tablespoon of the pasta cooking water before mixing to emulsify the sauce into a silky, glossy coating. Finish with toasted pine nuts, a few fresh basil leaves and a drizzle of your best extra virgin olive oil.

Pesto with gnocchi
A classic Ligurian combination. Toss freshly cooked gnocchi with pesto off the heat, adding a little cooking water to loosen. The starchy water helps create a creamy sauce without making it heavy.

Pesto pasta salad
Stir into cooked and cooled fusilli or penne with halved cherry tomatoes, fresh mozzarella, and a handful of rocket. A few drops of balsamic vinegar balance the richness of the pesto. Excellent for picnics, lunch boxes and summer entertaining.

Pesto bruschetta and crostini
Spread generously on toasted sourdough or ciabatta. Top with sliced fresh tomato, a pinch of sea salt and a drizzle of olive oil for a quick antipasto. Or layer with burrata and a few pine nuts for a more indulgent starter.

Pesto with grilled fish
Spoon a tablespoon alongside grilled sea bass, cod or salmon. The herbal intensity of the basil cuts through the richness of the fish. Also excellent as a marinade — rub onto fish fillets 30 minutes before grilling.

Pesto with grilled vegetables
Drizzle over roasted courgettes, aubergine, peppers or asparagus. Particularly good with chargrilled courgette ribbons and shaved Parmesan. Also works as a dipping sauce for crudités on a sharing board.

Pesto flatbread and pizza
Use as a pizza base instead of tomato sauce — top with fresh mozzarella, cherry tomatoes and rocket added after baking. Or spread on flatbread and top with Parma ham and torn burrata for a quick and elegant lunch.

Pesto soup and minestrone
Stir a spoonful into minestrone or ribollita just before serving. This is the traditional Ligurian way — a swirl of pesto on top of vegetable soup transforms it completely and is one of the most underrated uses of a good pesto.

Pesto with eggs
Swirl a teaspoon into scrambled eggs just before they set, or dollop onto a fried egg on toast. The basil and cheese combination pairs surprisingly well with eggs and makes for a quick gourmet breakfast.

Pesto in sandwiches and wraps
Use as a spread in place of butter or mayonnaise. Particularly good with mozzarella, sun-dried tomatoes and rocket in a ciabatta roll, or with chicken, avocado and lettuce in a wrap.

Complete the Zaccagni experience

For a truly authentic Italian meal from a single artisan producer, pair this Pesto Genovese with Zaccagni Organic Fettuccine — its bronze-drawn ribbons and firm al dente bite hold the pesto beautifully, coating every strand in vibrant basil flavour. To finish, a drizzle of a quality Italian extra virgin olive oil ties the dish together. Browse our Italian extra virgin olive oils to find the perfect finishing touch — a mild, fruity oil works best to complement rather than compete with the basil.

Storage

Once opened, keep refrigerated at 0–4°C and consume within a few days to maintain its freshness and vibrant colour. Before serving, bring to room temperature and stir well. A thin layer of extra virgin olive oil poured over the surface helps preserve the colour and freshness after opening.

Ingredients

Basil (origin Italy) 63%, extra virgin olive oil 23%, Grana Padano PDO cheese (cow's milk, salt, rennet, preservative: lysozyme from egg) 5.4%, cashew nuts, Pecorino Romano PDO cheese (sheep's milk, salt, rennet), pine nuts, garlic, acidity regulator: E330 citric acid, antioxidant: E300 ascorbic acid.

Allergens: Milk, egg, cashew nuts, pine nuts.