La Favorita: a good pesto alla genovese depends on the quality of the basil

23/05/2014 - Our mixing machine is very old, but we have never come up with the idea to have it replaced with a modern machine as the old one processes the basil so gently that its taste flourishes, rather than to stifle it.

Once the fresh basil is harvested , it is directly transported to our company. It is washed in a clean water stream in which it twists and turns until the leaves are clean. This process is followed by a final gentle cleaning with a water spraying system.

Articolo tratto da: OIP Editorial Department

Our mixing machine is very old, but we have never come up with the idea to have it replaced with a modern machine as the old one processes the basil so gently that its taste flourishes, rather than to stifle it.

Once the fresh basil is harvested , it is directly transported to our company. It is washed in a clean water stream in which it twists and turns until the leaves are clean. This process is followed by a final gentle cleaning with a water spraying system.

Through this system, the delicate basil leaves are never touched and therefore not damaged. In this way, the taste and the essential oils remain in the leaf.

The basil is transported via conveyor belts in a centrifuge for drying. The leaves are then chopped in less than one minute in a special mixer.

Due to the rapid processing a heating and oxidation of the basil is avoided. The obtained product is hygienically clean and retains the important properties of basil flavor.

This semi-finished product is covered with olive oil and stored in a refrigerator at 2°C until final processing.

When mixing the pesto pine nuts, garlic and peanuts are added.

Due to the gentle manufacturing, our pesto is famous and popular around the world as an authentic product!

Pesto alla Genovese with Basilico Genovese DOP - La Favorita

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La Favorita: a good pesto alla genovese depends on the quality of the basil