Cold-pressed Ligurian EVOO, pine nuts, and Genovese DOP basil combine to create an authentic Italian pesto sauce from Italy using an old family recipe and traditional production methods.

The name pesto comes from the Italian word pestare (to crush) traditionally the ingredients were blended using a marble mortar and a wooden pestle.

Pasta al pesto is a classic summertime Italian recipe. It is originally from Genova in the Liguria region of northern Italy but is nowadays widespread throughout the country. The simplicity of this recipe requires the use of high-quality and tasty ingredients. Any pasta shape will work but traditionally trofie or linguine work best.

Roi is a small family-owned EVOO producer that has been operating for four generations and is focused on quality. The estate is located in one of the most unique corners of Italy. Olive trees grow on terraced land in very steep hills and cliffs overlooking the Mediterranean Sea. The climate and sea influence the oil's wonderful taste and unique aroma.

MADE IN: LIGURIA, ITALY