Ligurian Pesto Without Garlic 90g - Frantoio Sant'Agata
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This pesto is made according to an old traditional recipe with DOP basil and parmigiano which has been aged for 30 months. Unpasteurised, it keeps for 24 months. For the traditional dish of pasta al pesto, some thin potato slices and a handful of green beans are added to the water in which the pasta is being cooked. When serving the pasta, mix with a little of the cooking water and cold pesto. Add a tablespoon of extra virgin olive oil, mix it all together and you have the traditional pasta al pesto. This pesto is an excellent accompaniment to vegetable soups, any type of sauce, cooked potatoes and stuffed eggs. Simple and quick –tomato halves covered with pesto, sprinkled with breadcrumbs and baked in the oven for 25 minutes.
For 100g of fresh pesto, 65g of fresh basil is used
|Ingredients||extra virgin olive oil 63%, concentrated Genovese basil PDO 26%, pine nuts 6,5%, salt 3%, seasoned Parmigiano Reggiano PDO (milk, salt, rennet), wine vinegar 0,5%, acidity regulators: lactic acid, citric acid.|
|Shelf life||24 months|
|Storage Instructions||After opening store in refrigerator covered with extra virgin olive oil for 7 days.|
|Energy value||599 KCal / 2465 kJ|
|- of which: saturated||8,60 g|
|- of which: sugars||2,20 g|
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