Pesto al basilico

Basil pesto from Liguria — the region where the dish originated. Made exclusively from Ligurian basil, known for its delicate, slightly aniseed aroma, which differs significantly from other growing regions.

Pesto is a classic pairing for trofie , the twisted Ligurian pasta that holds the sauce in its grooves. It can also be stirred into vinaigrettes as an aromatic base, folded into crème fraîche, or spread on toasted bread as a crostino topping. For wine, a dry Vermentino di Gallura or a Ligurian Pigato complements the herbal flavor without overpowering it.