From the traditional recipe, Pesto alla Genovese is prepared with small leaves of fresh Genoa variety basil so it doesn’t taste bitter. Typical sauce for dressing trofiette and tagliolini pasta. We recommend cooking the pasta with diced potato and chopped beans. Ideal as a sauce for egg and semolina pasta as well as potato gnocchi. Excellent for adding flavour to tomato sauces or cold pasta dishes, or spread on crostoni or bruschettas, or to give more taste to raw or baked tomatoes, boiled potatoes, or to accompany soft cheese.