Basil Pesto


In a nutshell: Hey pesto! This is the real deal crafted with beautifully fragrant Ligurian basil, proper Parmesan, heirloom garlic and pine nuts.

Hailing from the pesto heartland of Liguria, ours is made with the local long-leaf basil, Parmigiano Reggiano DOP parmesan, Slow Food presidium Vessalico red garlic, pine nuts and extra-virgin olive oil. The perfect pasta meal can be made with this lovely pesto and sometimes in classic Ligurian style, we also add cooked green beans and potatoes to the mix. Packed full of flavour so a little gets a long way.

Details: 175g or 480g jar

About La Baita and Galleano
High up in the Ligurian hills in the province of Imperia, La Baita & Galleano have been cultivating olives and all types of vegetables and herbs for over 200 years. Watered by their local springs and all grown on their organic farm in the small village of Gazzo d’Arroscia.

From its olive groves, amongst the highest in Liguria, over 3000 ancient trees produce the tiny taggiasca olives for their acclaimed Slow Food Presidium extra-virgin olive oils and olives. Nearby they grow the famed Ligurian large-leafed basil for pesto, all kids of tomatoes for their delicious sauces, Albenga artichokes, ‘Vessalico’ garlic and ‘trombette’ courgettes for their stunning vegetable pickles and chutneys, ‘Valleggia’ apricots and fruits for their jams, and pick wild herbs for their intensely aromatic herb mixes. They follow the zero food miles philosophy- all olives, vegetables and fruits are hand-picked and processed on the same day into their products following timeless artisan traditions.

The local terroir plays such an important role, as do family traditions and recipes passed down from generation to generation, in their superb products. Today, Marco Ferrari oversees the farm sowing, weeding, picking, and sorting the farm’s bounty sometimes with help from the local villagers, having learnt the lore from his father and mother, Augusto and Assunto, who owned a famed restaurant specialising in wild mushrooms picked on Mount Gazzo for over thirty years. 

“The high altitude at 700 metres, purity of the air and the spring water are the precious elements that help grow our crops ' he says " Even though caring for them on our terraced gardens is not always easy.”

We are very happy to be now offering these exclusively in the UK for the first time.


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