The dressings and sauces made of olive oil and fine local herbs are a habitual practice in the Mediterranean kitchen since the Greeks introduced the olive tree in this region. In Italy it is believed that one of the direct predecessors of the Genoese Pesto would be a variant of the agliata, a preparation of oil, tomato, garlic and vinegar that the fishermen would have used as a way to preserve the food before refrigerators existed.

The Genoese Pesto as we know it now a days was born concretely in the port of Genoa during the renaissance, probably as a variant of this same sauces but with great quantity of basil.
 
The first written recipe of pesto Genoese as such goes back to the 19th century

Our Olive Oil with Pesto, a exclusive product of our company, is prepared using extra virgin olive oil and fresh Chilean ingredients, following millenary recipes instructions in order to achieved a exquisite oil, ready to be used on different both cold and warm plates.
 

We can use it in diverse preparations as:
Traditionally used directly in all kinds of pastas (noodles, macaronis, lazañas, ñoquis and others). Once you drain the cooked pasta, just add this oil directly, then mix and serve immediately. .Direct seasoning for all kinds of salads and cold or warm vegetable preparations.
As seasoning for diverse soups and mashed vegetables.

Roasted potatoes dressed with this oil are ideal to accompany different kinds of meats.

Many other preparations that creative minds could invent.