In Italy Pesto is almost always served with freshly cooked pasta.  It is slightly diluted and warmed with a few spoonfuls of the cooking water before it is served with linguine or trenette (a type of narrow, flat pasta common to the Liguria region).  Often small pieces of potatoes and green beans are added, their textures and flavours perfectly complimenting the pesto and the pasta, making for a more substantial dish.

Another traditional way of using pesto is to stir a spoonful into minestrone soup, just before serving to create Minestrone alla Genovese.


There are countless other ways to enjoy the taste of good pesto!

• Try adding it to cooked vegetables instead of butter.  Their warmth releases the flavour as the Saclà Classic Pesto slowly melts through.




• Pesto is ideal for potato salads.  Simply add the Saclà Classic Pesto when the potatoes have been cooked but are still hot, so that they absorb the aroma, and then chill until required.




• Saclà Classic Pesto adds a great taste and colour to yoghurt, crème fraiche and mayonnaise.  Mix well and then use to top potatoes, accompany salads or simply as a spread on crusty bread.




• Create a delicious herb crust by mixing fresh breadcrumbs with Saclà Classic Pesto and use them to baste fish such as salmon or tuna, or use it in the same way with skinless chicken breasts.  Use as a baste or add a spoonful on the side as an accompaniment.




• Mix Saclà Classic Pesto with balsamic vinegar and olive oil to make a delicious dressing to serve with roasted peppers or eggplants, or with sweet-tasting, freshly sliced tomatoes.




• Saclà Classic Pesto makes for a flavoursome filling for omelettes.