Updated on 09/02/2026

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Red Pesto - <p>The "pesto rosso alla Ligure" recipe is an evolution of the most famous Pesto alla Genovese so much that in the recipe many ingredients are the same (basil, oil Grana Padano cheese , pine nuts ...) </p><p>Pesto Rosso alla Ligure has as distinctive characteristic the use of the tomato pulp and tomato concentrate from which it also derives its red color.</p><p>The recipe uses just high quality ingredients , the basil is just Genoese PDO, bought from friends who have their field near our productive site, the oil is a mix of extra virgin olive oil and sunflower oil.</p><p>Ideal to season pasta, is also used (expecially in the Anglo-Saxon countries) as a spread on bruschettas, on sandwiches and to dress salads.</p><p>For a perfect result we suggest to dilute it with some cooking pasta water</p>

Red Pesto

Brand: Frantoio Venturino Bartolomeo Srl
Stands :
1 F127
www.frantoioventurino.com/...
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  • Detailed description
  • More info
  • Exhibitor
  • Brand

Detailed description

The "pesto rosso alla Ligure" recipe is an evolution of the most famous Pesto alla Genovese so much that in the recipe many ingredients are the same (basil, oil Grana Padano cheese , pine nuts ...) 

Pesto Rosso alla Ligure has as distinctive characteristic the use of the tomato pulp and tomato concentrate from which it also derives its red color.

The recipe uses just high quality ingredients , the basil is just Genoese PDO, bought from friends who have their field near our productive site, the oil is a mix of extra virgin olive oil and sunflower oil.

Ideal to season pasta, is also used (expecially in the Anglo-Saxon countries) as a spread on bruschettas, on sandwiches and to dress salads.

For a perfect result we suggest to dilute it with some cooking pasta water

  • Manufactured by
    Frantoio Venturino Bartolomeo

More info

To safeguard the freshness and the organoleptic characteristic of the raw material and to have full control of the productive chain, Frantoio Venturino in 2010 has implemented a production line of fresh basil therefore in the summer season produces in-house the semi-finished product, a mix of fresh Basil Genoese PDO, oil and salt. The semi-finished product can be immediately used for the production of Pesto, or stored in the refrigerator to be used for productions that take place outside the summer season.

Exhibitor

Exhibitor

FRANTOIO VENTURINO BARTOLOMEO

Extra virgin olive oil, whole and pitted Taggiasca olives in brine and oil, Genoese pesto with DOP basil, traditional Ligurian creams sauces and pâté.

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Brand

Brand

Frantoio Venturino Bartolomeo Srl

Frantoio Venturino was born and still works in the beautiful Diano Marina Valley, located in the western part of Liguria also known as Riviera of Flowers. Its micro climate has helped to make the western part of Liguria a tourist destination of great importance and a land full of the highest gastronomic quality products such as the cultivar Taggiasca olives and the Genoese basil PDO which are the basis of Frantoio Venturino’s range.