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This isn’t just pesto. It’s the taste of a seaside garden at dusk, where basil grows tall and fragrant, and the only sound is a mortar grinding gently in the kitchen. Fresh basil, Parmigiano-Reggiano, pine nuts, garlic, and Italian olive oil—each ingredient is simple on its own, but together they sing like an old Italian love song.
Smooth, aromatic, and deeply savory, this Genovese pesto brings comfort and clarity to the plate. No extras, no embellishments. Just a true expression of Ligurian flavor, made with restraint and respect.
In Genoa, pesto isn’t just a sauce—it’s an inheritance. Nonna made it one way, and that was the right way. The basil had to be young and tender. The garlic, sharp but not too much. The oil, always extra virgin. Every family had their method, but the soul of the dish never changed.
Sogno Toscano—meaning “Tuscan Dream”—didn’t begin in Tuscany, but in New York City, where Pietro Brembilla and Brian Persico started selling true Italian olive oils to chefs who knew the difference between “imported” and “authentic.” That small start turned into something bigger: a full collection of carefully sourced Italian goods, all chosen with one goal—to bring Italy’s real flavors home.
Their Genovese pesto is a tribute to the traditions that never needed modernizing. It’s not dressed up for attention. It’s simply right—as it’s always been. A jar of something familiar, honest, and quietly unforgettable.