Frantoio Bianco is truly one of the pioneers in the Ligurian canned sector. Their typical Ligurian products have always combined tradition and innovation. Already in the early 1980s, the production of extra virgin olive oil and Taggiasca olives in brine had been accompanied by the first examples of Genovese pesto, olive paste, Ligurian-style dried tomatoes. What then seemed to be a gamble, is now a reality that produces over one hundred typical specialities of Ligurian cuisine, exported to over 25 countries.
The Pesto with Genovese basil DOP is their speciality; it's just done with fresh Genovese basil DOP that is 100% natural. It lasts for about 18 months. For the same reason, it has been their best-selling product for 35 years, in more than 26 countries worldwide. And now over the years, they have decided to create versions of White, Red and Black, drawing on family recipes that used only seasonal products, and Pesto alla Rucola della Piana di Albenga. The desire for novelty then made them mix red and yellow peppers and Ricotta, creating a successful product, which also gave them the inspiration for the other Delicate Pastes.
10 Ways to Use Basil Pesto :
Mix it into Dips
We’ll mix a little pesto in with sour cream, Greek yoghurt, cottage cheese, or even guacamole! You can also serve it over baked brie for a fancy appetizer your dinner guests will love.
Top Your Breakfast
Drizzle pesto over your favourite breakfast eggs to add a touch of herbs and cheese. Turn waffles or pancakes into savoury breakfast fare by skipping the sugar and stirring some pesto into the batter instead.
Replace Pizza Sauce
Using pesto instead of tomato sauce adds an entirely different layer of flavour to homemade pizza, tarts, or galettes. Remember that pesto is rich, so use it a bit more sparingly than you would the tomato sauce.
Bake into Bread
Instead of garlic bread, spread pesto onto crusty bread and toast, or stir pesto into bread dough for wonderfully fragrant dinner rolls. If you don’t want to turn on the oven, just mix the pesto with some softened butter and slather on some rolls or fresh bread.
Spread on a Sandwich or Flatbread
Mix pesto with mayonnaise or use as-is on sandwich bread or flatbread. Make a pesto schmear by mixing it with cream cheese and serving with bagels.
Mix into Salad Dressing
Stir this intense sauce into the grain, rice, or chicken salads. Thinned with a little more oil or vinegar, we have a quick vinaigrette for summer salads. Whisk into buttermilk for an Italian version of ranch dressing.
Toss (or Top) Veggies
Instead of butter, use a dab of pesto to garnish your vegetables. Or skip the butter and sour cream and do what I did in college: put pesto on a baked potato instead
Smear on Bruschetta
A smear of pesto topped with a slice of mozzarella on a slice of baguette is one of our favorite quick appetizers. Go beyond caprese flavors and top the pesto with canned tuna or white beans instead.
Sauce the Meat
Pesto goes amazingly well with grilled steak, pork chops, chicken, and even fish, so you don’t have to worry about spicing or marinating your meat. You can also season meatloaf or meatballs with pesto.
Garnish a Soup
Soupe au pistou, a French bean and vegetable stew, is meant to be served with a drizzle of pesto over top. We love this with potato soup, corn chowder, and many other favourites, too!
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Source(s): frantoiobianco, thekitchn