Artigiana Genovese's fresh pesto surprises both the nose and the palate. The aroma of basil is intoxicating, while good, quality extra virgin olive oil envelops the senses. The use of Pecorino Romano (in addition to Parmigiano Reggiano) is curious and noteworthy, as the official recipe of the Genoese Pesto Consortium calls for Fiore Sardo.
