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Pesto is a cold sauce made with basil, cheese (parmesan and pecorino in varying quantities), olive oil, garlic, pine nuts, and sea salt. Traditionally, it is prepared in a marble mortar with a wooden pestle, pounding ingredients gradually until they turn into a thick paste. In Liguria, pesto is used to give a unique flavor to pasta, and to ‘trofie’, ‘gnocchi’, ‘trenette’, and lasagna.
Pesto Genovese Market
The pesto sauces market size will grow by USD 105.8 million during 2018-2022.
Modern industry has enormously contributed to the widespread use of local products. This is the case of Pesto Genovese, with the promotion of the recipe regulated by Italian Consortium, but also creating numerous variations and diversifications.
The regional analysis covers:
- North America (U.S. and Canada)
- Latin America (Mexico, Brazil, Peru, Chile, and others)
- Western Europe (Germany, U.K., France, Spain, Italy, Nordic countries, Belgium, Netherlands, and Luxembourg)
- Eastern Europe (Poland and Russia)
- Asia Pacific (China, India, Japan, ASEAN, Australia, and New Zealand)
- Middle East and Africa (GCC, Southern Africa, and North Africa)
CFT GROUP SOLUTION
Complete pesto sauce preparation from raw material to final product: basil pesto, red pesto or genovese.
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