Formaggio Pasta Sauce

Pasta Sauce, Formaggio

Pesto alla Firenze (Artichoke Pesto)

Pesto alla Firenze (Artichoke Pesto)

Pesto alla Genovese (Basil Pesto)

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pesto with basil
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Pesto is a signature Italian sauce that's ideal as a staple ingredient in every pantry. It can add new life to any traditional homemade meal. Our Basil Pesto is a savory blend of grated hard cheeses, Grana Padano and Parmesan, Brazil nuts, garlic, pine nuts, and sunflower oil.

INGREDIENTS: Basil, Sunflower Oil, Brazil Nuts, Grana Padano Cheese, Parmesan Cheese, Potato Starch, Salt, Garlic, Pine Nuts, Sugar, Citric Acid And Ascorbic Acid

Contains: Milk, Nuts


Make it a Meal! We have combined this item with a few other simple ingredients and made it easy for you to get dinner and recipes shipped straight to your door! Now that's amore!

Baked Pesto Artichoke Rigatoni

Pasta is the perfect meal when you want to cook a big dinner that doesn't take a lot of ingredients yet still is tasty enough for the whole family to enjoy. It's easy to simply boil water, cook the pasta, and stir in some sauce. But sometimes you want to take your pasta...


  • 1 box of Rigatoni pasta
  • 5 tbsp Cucina & Amore Pesto alla Genovese (Basil Pesto)
  • 1/2 cup cherry tomatoes (halved)
  • 1/2 cup Cucina & Amore Grilled & Marinated Artichoke (quartered)
  • 1/2 cup shredded Mozzarella cheese


  1. Cook the pasta following the directions on the box
  2. While the pasta is cooking, slice the cherry tomatoes in half
  3. Open the jar of artichokes, remove any excess oil from the artichokes
  4. Cut the artichokes in quarters and make into smaller pieces
  5. Preheat oven to 400°F
  6. Place cooked pasta into a large bowl
  7. Add the tomatoes, artichokes and basil pesto
  8. Stir until the pesto is evenly coated
  9. Transfer the pasta into a 9x13 baking dish
  10. Top off the pasta with mozzarella cheese
    • I know it says 1/2 cup, but you can add as much or as little as you want 
  11. Bake for 10 minutes
  12. Enjoy!

Pesto, Sun-Dried Tomato & Brie Grilled Cheese

I always like a nice grilled cheese sandwich, but sometimes I go a little fancier and kick it up a notch to that gourmet level. I came across the Brie, Pesto, and Sweet Pepper Grilled Cheese recipe from Two Peas & Their Pod, that is when I couldn't help but search my...


  • Ciabatta bread Brie cheese
  • Cucina & Amore Pesto alla Genovese (Basil Pesto)
  • Cucina & Amore Sun-Dried Tomatoes
  • Cucina & Amore Fruttato Extra Virgin Olive Oil


  1. Cut the ciabatta bread in half
  2. Spread both sides with a light layer of basil pesto
  3. Chop up about 2 sun-dried tomatoes and place on one side of the sandwich
  4. Cut the brie into sections to add a layer of brie cheese on top of the sun-dried tomatoes
  5. Place the remaining bread slice on top of the sandwich
  6. Brush some olive oil on top of the ciabatta bread
  7. Heat up a frying pan on medium heat
  8. Place the olive oil topped-side of the sandwich down onto the pan
  9. Brush some olive oil on the bottom of the ciabatta bread
  10. Flip the sandwich over and repeat until the brie is ooey gooey and oh so delicious
  11. Enjoy!
Pesto, Sun-Dried Tomato & Brie Grilled Cheese Sandwich

Cucumber, Avocado & Tomato Salad with Pesto Vinaigrette

Have you ever just had a hankering for something healthy? Something that you eat that just makes you think, I feel good for eating so well. This Cucumber, Avocado & Tomato Salad will do just that. It will make you feel healthy because it is healthy... it's made with...


  • 4 mini cucumbers
  • 2 cherry tomatoes
  • 1 avocado
  • 1 tbsp Cucina & Amore Pesto alla Genovese (Basil Pesto)
  • 2 tbsp Cucina & Amore Fruttato Extra Virgin Olive Oil
  • Feta Cheese (optional)


  1. Chop the cucumbers, tomatoes, and avocado into bite-sized pieces and place in a medium-sized bowl
  2. In a small bowl, stir the pesto and the olive oil together
  3. Pour the pesto vinaigrette onto the chopped vegetables
  4. Stir until all of the vegetables are evenly coated with pesto vinaigrette
  5. Refrigerate for 30 minutes to marinate
  6. Optional before Serving: Top with sprinkles of crumbled feta cheese
  7. Enjoy!
Cucumber, Avocado, Tomato Salad

Pesto Spinach Artichoke Chicken Bake

Simple recipes are the best recipes. It's great when I come across a recipe when I keep nodding as I'm reading the ingredients because I just so happen to have all of them available. This is what happened to me when I found this Pesto Spinach Artichoke Chicken...


  • 3 boneless skinless chicken breasts
  • Cucina & Amore Pesto alla Genovese (Basil Pesto)
  • Cucina & Amore Grilled & Marinated Artichoke Hearts (halved)
  • Tomatoes (chopped)
  • Spinach
  • Italian Cheese Blend (shredded)


  1. Preheat oven to 375F
  2. Place the chicken breasts in an oven-safe baking dish
  3. Top each chicken with as much pesto as you like
  4. Add the spinach and chopped tomatoes
  5. Drain the artichoke hearts and remove excess oil
  6. Add the artichoke hearts
  7. Top with as much Italian cheese blend as you prefer
  8. Bake for about 25-35 minutes depending on the oven and thickness of the chicken breasts
  9. Enjoy!

Pesto Garlic Monkeybread

This recipe pretty much speaks for itself. It's a savory treat that's perfect for the whole family to enjoy. Super easy to eat and fun to make. With only 3 ingredients, you too can be noshing on some Pesto Garlic Monkeybread in no time! Serving Size: 4-6 Prep Time:...


  • 1 can of Pillsbury Biscuits
  • 3 TBS Cucina & Amore Pesto alla Genovese (Basil Pesto)
  • 3 cloves crushed Garlic


  1. Preheat oven to 375°F
  2. Open the can of biscuits
  3. Cut each biscuit into quarters
  4. Roll each quartered piece into a ball
  5. In a small bowl, mix the Basil Pesto and the crushed garlic
  6. Spray a bundt pan with some nonstick spray
  7. Place a few biscuit balls at the base of the pan
  8. Add a light layer of garlic pesto
    • You can also dip the biscuits in the pesto, but it will be messy!
  9. Repeat until all the biscuit balls and garlic pesto have been used
  10. Bake for 25 minutes
  11. Enjoy!