Basil (24%), Extra Virgin Olive Oil (58%), Pine Nuts (9%), Parmigiano Reggiano DOP (5%), Garlic, Wine Vinegar, Salt.
The inimitable Pesto alla Genovese with 85g of fresh basil for 135g of pesto.
How to do it better : Cook with penne rigate or linguine. Sprinkle everything with Parmigiano Reggiano.
Little trick: in a salad bowl away from the heat, dilute the pesto with a small amount of the pasta cooking water, which is full of starch. Once the pasta is cooked, add it to the salad bowl, mix together and serve immediately.