Real Genovese basil grows only in Liguria, where the sea air and a particular soil produce leaves that are smaller, sweeter, and more fragrant than basil grown almost anywhere else. It's the reason the DOP designation exists.

This pesto is built on that basil, at 22%, along with extra virgin olive oil, pine nuts, cashews, and sea salt. There are no preservatives or fillers — just a short ingredient list and a jarring process that keeps the basil vibrant, green, and full of bright flavor.

Toss it with trofie, trenette, or corzetti, or spread it on bruschetta, or spoon it over boiled potatoes and green beans! It's naturally vegan and gluten-free, and a little goes further than you'd expect. The basil flavor is concentrated, not diluted. This is pesto the way it tastes in Liguria: green, herbaceous, and unmistakably fresh.