Italian Pesto: Best Italian Sauces | Buy online

Italian Pesto: Best Italian Sauces | Buy online

Italian Pesto: the best online quality. Discover many other products. We ship to Italy and Europe. 

Italian Pesto: Who we are.

The Gretal Online Store that allows the direct purchase from the manufacturer of food products that represent the excellences of the Greek and Italian land such as Greek Feta, Yogurt, Extra virgin olive oil, honey, kalamata olives, Gragnano pasta, AUTHENTIC GENOVESE PESTO, mozzarella buffalo mozzarella, parmigiano reggiano, grana padano, pecorino romano, buffalo mozzarella from Campania dop, Italian salami, Parma ham PDO, Italian wine, limoncello, organic drinks and many other products.

Italian Pesto The best Quality online
Italian Pesto The best Quality online

Authentic Italian Pesto: How and where to buy it.

Gretal is a company of high quality food products that deals with the EXPORT of Pesto Genovese. In addition, our Gretal Store has the availability of a wide selection of Genovese Pesto Formats that we can ship every day to your home directly from our warehouses. Our Pesto Genovese is produced directly in Italy and distributed from our warehouses all over the world.

How to make the best Italian Pesto.

“You need good basil, better if it is a” Genoese dop “, there is no story. If you make a mistake, you are done for basil, even if you have grown it in the garden. When the pesto quickly turns black (oxidizes) the fault lies with the basil: either it was grown in direct sunlight, or it was harvested too late or it is too old. Wash the leaves, then dry them without anxiety. In the mortar you have to pound, if you caress it the pesto won’t come. But don’t put too much basil, you first divide it into two or three parts.

Here is a trick for an authentic Italian Pesto.

A trick I learned is to remove the pine nuts and garlic immediately after crushing them (you do it first), in order to work the basil in an empty mortar with only a few grains of coarse salt, on the walls of the mortar. Here too we avoid having something that dampens the work of the pestle, making our work less effective and making the basil suffer. When the basil begins to release vegetation water, put the garlic and pine nut cream back in the mortar ”. Should you use the blender? “Use all the necessary artifices (cool, blend intermittently): a very good pesto will come, even mystical. But it will never taste like a mortar pesto.


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Warning: the information contained in this SITE is not intended and should not replace the instructions of any doctor or health care practitioner. Before changing your diet, consult a qualified specialist.