To produce our best Fresh Pesto in the Frasca e Nassa Artisan Laboratory in Loano, we passionately process many kilos of very fresh Genovese Basil PDO every day, freshly cut in the fields or greenhouses, depending on the season, of the Albenga Plain (Savona), where it is produced.

We select only the best basil leaves and, with great care, remove twigs and stems and place it in special machinery for washing and drying.

Once the procedure of cleaning and drying the virtuous Basil Basil Genovese DOP has been completed, we add all the ingredients for the preparation of Pesto alla Genovese.

Our Pesto Fresco is produced according to the specifications of the Pesto Consortium, a nonprofit association created by the will of a number of restaurateurs, artisans and industrialists and promoted by the Region of Liguria, producer and consumer associations, with the aim of guaranteeing the quality of the traditional recipe and the protection and development of our region’s typical productions.

To the Basilico Genovese DOP we then add Grana Padano DOP and Pecorino DOP cheeses, Extra Virgin Olive Oil from the Ligurian Riviera, Italian salt, Italian pine nuts, and garlic from Vessalico (Savona) or from Italy.

In order to meet the health needs of some people, we also produce our Pesto Fresco in a garlic-free version so that everyone can enjoy an excellent Genoese-style pesto.

Our Pesto Fresco is available in jars of 70, 180 and 500gr and you can also buy it online, so you can always have it in stock and be able to bring to the table in no time a beautiful dish that tastes of Liguria and tradition.