The making of Pesto Genovese according to the tradition is only using the Mortar, a marble’s object full of history used together with a wood pestle.
Once it was used to mix and grind ("pestare" in Italian) all the ingredients together.. today we’ve realized a packaging which calls back the ancient style in order to promote and keep alive our traditions.
Suitable for 3 or 4 portions of pasta, you can also easily freeze it!
How to use it: If mixed with pasta, we advice to add two little spoons of boiling water from the pasta pan. But be sure: NEVER HEAT THE PESTO !