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Historicals flavors of pesto

Historicals flavors of pesto

Nothing says traditional Italian cuisine quite like a fine pesto, and El-Mio’s pestos will bring a little bit of that Mediterranean tradition to your table every time.

As far as anyone can tell the first pesto was created in the city of Genoa in the Liguria region of northern Italy. Pesto is considered to be the oldest oil-based sauce, dating back to at least the 1600’s, with flavour influences that reach back to the Roman Empire.

The word pesto comes from the way it is prepared, grinding the ingredients together using a marble mortar and wooden pestle. In fact the word “pesto” literally means “to pound.”

Pesto alla Genovese is the traditional recipe, and contains the ingredients which are basic to almost all variations: Basil, garlic, pine nuts, olive oil, salt and grated hard parmesan cheese. A pesto should never be cooked, as it will make the basil taste bitter.

Because of the purity of its ingredients, pesto has even been touted as having healing qualities; used at times for the treatment of coughs, skin diseases and intestinal problems. Medicine never tasted so good!

Tradition lives on

At El-Mio master chef Ascanio Broccoli uses traditional recipes, refined over his years in the kitchens of fine hotels and restaurants, including his own. Like any product that comes from El-Mio, its pestos are all made in small batches using nothing but fresh ingredients to ensure the quality of flavour shines through every time.

Tradition and freshness are also key to El-Mio’s eight variations on the traditional pesto favourites: Sun-dried tomatoes, grilled red pepper, agrula, hot peppers, coriander, parsley and artichoke. Whether the ingredients are local or imported, freshness is the key! And you’ll never see preservatives or MSG used in any El-Mio product.

The only limit to the uses of pesto is the imagination. Pesto can be served with pasta, meats or sandwiches, used as a dip, a spread or even a salad dressing. El-Mio pestos can be frozen for two to three months, and will keep for up to six months if left unopened, making it easy to keep a supply on hand and bring it out as needed.

For a pesto you’d be proud to call your own, look no further than El-Mio.

February 14, 2013 COMING TO SAN FRANCISCO BAY AREA El-Mio is coming to San Francisco Bay Area!! Read more >>

EL-Mio, the flavour of quality!
- Yannick Bilodeau