From a recipe of the most ancient Ligurian tradition comes the Pesto del Frantoio with Genoese basil DOP and Parmigiano Reggiano aged 30 months, unpasteurized, as fresh but with a long conservation 24 months of shelf-life. A pesto like the homemade one based on extra virgin olive oil without preservatives in compliance with the more traditional recipe.
For a typically Ligurian pasta with pesto, cook together with the pasta some thinly sliced potatoes, a handful of green beans and season with the pesto diluted with a couple of tablespoons of cooking water and a drizzle of extra virgin olive oil. Excellent in minestrone, to flavor your sauces, on boiled potatoes, on hard-boiled eggs. For a delicious recipe "perini" tomatoes with pesto: cut the tomatoes in half, fill them with pesto, put a pinch of breadcrumbs on top and bake them for about 25 minutes.