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From a recipe of the most ancient Ligurian tradition, Pesto del Frantoio is born with Genoese DOP basil and Parmigiano Reggiano aged for 30 months, not pasteurized, as fresh but with a long shelf life of 24 months of shelf-life. A homemade pesto made with extra virgin olive oil without preservatives in compliance with the most traditional recipe. For a typical Ligurian pesto pasta, cook the pasta with the potatoes cut into thin slices, a handful of green beans and season with the pesto diluted with a couple of tablespoons of cooking water and a drizzle of extra virgin olive oil. Excellent in minestrone, to flavor your sauces, boiled potatoes and boiled eggs. For a tasty recipe, "perini" tomatoes with pesto sauce: cut the tomatoes in half, fill them with the pesto and put a pinch of breadcrumbs on top and bake them for about 25 minutes.
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