The 100% vegetable pesto was invented using a very simple concept that is all too often forgotten. In order to make an excellent product you need an excellent raw material. So to make an excellent pesto you need to use fresh basil, and make the product only during the summer (July is the best month). The recipe was created by chef Luca Andre’ who wanted to make a pesto starting from fresh basil, which is harvested and then preserved with oil and salt. To flavor the pesto, in addition to a rich mix of dried fruit (cashews, pistachios and pine nuts), the chef uses gondino, an organic vegetable cheese made from chickpeas produced in Tuscany. This is then enriched with spirulina seaweed and Maldon salt.