While many jarred pestos are produced with flavor-altering preservatives and muddle the flavor of basil with other leafy greens to maintain color, Roi’s traditional Basil Ligurian Green Pesto is deliciously fresh—with the aroma of just-picked basil in the convenience and longevity of a jar.
The sauce is simply made with gently-dehydrated basil, garlic, pine nuts, salt and high-quality extra-virgin olive oil hand selected by the producer—a fourth-generation company that’s been in the olive oil business since 1900. With its deeply-concentrated flavor and fragrant ingredients, a little of this vibrant green pesto goes a long way—waking up the palate with an initial hit of salt and then blooming into an herbaceous and slightly-earthy sauce that doesn’t overwhelm with garlic, as many store-bought pestos do.
Use this verdant sauce as a finisher to add brightness to brothy soups such as Soup Au Pistou or spoon into a mixture of oil and your favorite vinegar for a punchy salad dressing to elevate greens and grains. Drizzle over meat or fish for a hit of freshness, or go the simple route and toss with your pasta of choice—making sure to dilute the pesto with pasta water and an extra glug of olive oil before stirring it in off heat so the basil won’t wilt.
The word “pesto” itself means “to pound” and the sauce gets its name from the process of mashing its fragrant basil, punchy cheese and buttery pine nuts with a mortar and pestle until it forms a delicately-flecked mixture.
We test everything we sell. Here’s how we’d use this.
Finish brothy soups, add to oil and vinegar for a punchy salad dressing, drizzle over meat and fish or simply toss with your favorite pasta.
Once opened, add a layer of olive oil to the top of the jar before refrigerating to ensure freshness and prevent oxidation.
Producer Olio Roi is fourth-generation company run by the Boeri family, which has been crafting olive oil since 1900 in Sanremo in Italy’s Argentina Valley and sources only the highest-quality olive oil that is selected by professional tasters.
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