Origin
Agromonte is a Sicilian producer, better known in the UK for sun-ripened tomatoes and Mediterranean preserves, but their pesto Genovese sticks faithfully to the northern original. Genoa gave the world pesto sometime in the 19th century, built from a handful of Ligurian staples: basil, pine nuts, garlic, hard cheese and olive oil, pounded together (pesto simply means “crushed”) rather than cooked. Agromonte’s version keeps that same short, honest ingredient list, made in small batches without artificial preservatives, additives or palm oil, which is exactly what separates a genuine Italian basil pesto from the mass-produced supermarket kind.
Tasting notes
A vivid, slightly matte green, with visible flecks of pine nut and basil leaf rather than a smooth uniform paste. The aroma is unmistakably fresh basil, sweet and slightly peppery, backed by the richness of good olive oil and the salty depth of aged Pecorino and Parmigiana Reggiano. Garlic sits in the background rather than the foreground. Balanced, herbaceous and far less oily than lower-quality jarred pestos, this is authentic pesto sauce as it’s made in Liguria, not a diluted imitation.
Serving suggestions
The classic pairing is trofie or trenette, tossed through with a spoonful of the pasta’s starchy cooking water to loosen the pesto into a silky coating, traditionally served with green beans and diced potato in the authentic Genovese style. It’s just as good stirred through gnocchi, spread on bruschetta or toasted ciabatta, spooned over a Caprese salad, folded into a potato salad, or used as a marinade for grilled chicken or white fish. For a quick lunch, spread it through a sandwich or panini in place of butter or mayonnaise.
Whisked with a little extra olive oil and lemon juice, it also makes a fast, vibrant salad dressing or dip for crudités.
Why we love it
Look for this jar if you’re searching for authentic Italian pesto, traditional pesto Genovese, best basil pesto UK, or an easy pasta sauce that tastes like it came straight from a Ligurian kitchen. No shortcuts, no fillers, just basil, nuts, cheese and good oil.
Store in a cool, dry place. Once opened, refrigerate and consume within a few days, ensuring pesto is always covered with a layer of oil.
Best before end: see pack.
Product of Italy.
