Borella - Pesto alla Genovese (190g)

Pesto alla Genovese is one of the most argued-about sauces in Italian cooking. The original comes from Liguria - specifically the coastal hills around Genoa, where the basil grows with a particular sweetness and fragrance that basil from warmer, drier climates doesn't quite match. The traditional preparation uses fresh basil, pine nuts, Parmigiano-Reggiano, Pecorino Sardo, garlic, and Ligurian extra virgin olive oil, pounded in a marble mortar. Done right, it is one of the most satisfying sauces in existence.

Borella's Pesto alla Genovese brings that tradition to a jarred product made to the same quality standard the Venetian producer applies to all of its work. Founded in 1935 in the Venetian countryside as Pastificio Bassanese, Borella has built its reputation on honouring classic Italian recipes without cutting corners. No preservatives, no artificial colours - just premium ingredients that produce a pesto tasting clean and genuine rather than processed.

The flavour is bright and herbal without bitterness, with pine nuts and cheese giving it body and richness. It behaves as pesto should: no cooking required. Pull the pasta from the water a minute early, toss in the pesto with a splash of starchy pasta water to loosen, and serve immediately. A drizzle of extra virgin olive oil and a little extra grated cheese finishes it properly.

Beyond pasta, it works as a spread on good bread, a dip for vegetables, a sauce for grilled fish or chicken, or stirred into a vinaigrette. A jar kept in the fridge makes a genuinely useful kitchen staple rather than a one-use purchase.

Bring to room temperature before serving - cold from the fridge, the olive oil stiffens and the flavour is muted. Allow ten minutes on the counter and it opens up considerably.

Best for: Trofie, linguine, potato and green bean pasta, bruschetta, grilled fish, chicken, and any dish that wants a hit of fresh basil and good olive oil.