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Pesto is an Italian preparation based on basil leaves, garlic and olive oil, pine nuts and pecorino cheese or parmesan, which are mashed to have a sauce texture. It is used as a sauce in spaghetti. There are variations of it from different parts of Italy.

The name pesto is the participle next to the verb pestâ (Italian: pestare), which means to pound, crush in reference to the original method of preparation: according to tradition, the ingredients are “crushed” or ground in a marble mortar with a wooden pestle.

Pesto recipe:

First, the garlic and pine nuts are placed in the mortar until creamy. Then the washed and dried basil leaves are added with coarse salt and ground. Only then is the mixture of parmesan and pecorino cheese added. A little more virgin olive oil is also added to help incorporate the cheese. In a narrow jar (or simply in an airtight plastic container), covered with a layer of extra-virgin olive oil, the pesto can last in the refrigerator for up to a week, and can be frozen for future use.

Pesto is commonly used in pasta, traditionally with mandilli de sæa (“silk handkerchiefs” in the Genoese dialect).
Potatoes and beans are traditionally added to the dish, boiled in the same container in which the pasta is cooked.

It is sometimes used with minestrone. The pesto is sometimes served with tomato slices and pieces of boiled potatoes.