The history of Pesto di Pra’ is enrooted in a century-old family business of growing basil in Genova Pra’, the most famous area for the cultivation of the delicate and scented ingredient used to prepare the authentic Pesto Genovese. Since 1827, the company has grown this top-class basil, known for its unique organoleptic characteristics, on the terraces of its farm Serre sul Mare. In 2003, the family added the handmade production of Pesto Genovese. Today, the company is focusing on new production processes while safeguarding the ancient traditions and recipes handed down by its ancestors. Pesto without garlic A special ritual The basil grown in Pra’ is known for its small convex leaves, bright color, and no scent of mint. Pesto di Pra’ processes the delicate and fresh leaves as soon as they are harvested and turns them into a fresh product free from preservatives. Basil is only the first of the seven ingredients used to make Pesto Genovese along with Italian pine nuts, garlic from the best Italian crops, PDO Pecorino Romano cheese, Italian coarse sea-salt, extra virgin olive oil and a selection of Parmigiano Reggiano and Grana Padano PDO cheeses. As part of a controlled short production chain that blends innovative techniques with handmade preparation, the basil seeds are carefully selected, sowed in the company’s greenhouses, harvested by hand, and cold processed with the other ingredients to make a pesto of excellent quality. Walnut sauce Sustainable quality Pesto di Pra’s attention to quality means the product complies with the highest international standards governing the sector (HACCP, BRC and IFS) in terms of safety, hygiene and health. This is why the family has carried out a major renovation of its production premises, installing innovative technologies for cultivating the basil and preparing and packaging pesto. The plant has also been designed to save energy. The range of products Beyond the Pesto Genovese, the company produces Pesto without