Made according to a traditional Sicilian recipe, this Red Pesto is a tasty alternative to traditional Green Pesto. With a full-bodied taste of tomato and almonds and thick consistency, this sauce is truly authentic. Stir through pasta dishes or serve as a condiment to main or side dishes for a rich, nutty flavor experience.
RED PESTO ORIGINATED IN SICILY
- The renowned Italian creativity in the kitchen boasts Ligurian pesto among its excellence. In other Italian regions this condiment has evolved into numerous variations of taste, the most famous being the RED PESTO.
- It is appropriate to call it pesto as the components are pounded with the mortar, like tradition wants.
- Though the main ingredient are sun dried tomatoes, the recipe includes basil, typical from the north.
Sunflower oil, rehydrated sun dried tomatoes, tomato pulp, double tomato concentrate, basil, salt, cashews, water, white wine vinegar (wine, potassium metabisulphite), grana padano cheese (milk, salt, rennet, lysozyme from egg), red beet, extra virgin olive oil, citric acid. contains: milk, eggs, cashews.
Store in a cool, dry place out of direct sunlight. Once opened cover with oil, keep refrigerated and use within 5 days.
|Nutrition Facts||Per 1/4 cup (60mg)||%Daily Value*||Read more|
*5% or less is a little, 15% or more is a lot.
* The % Daily Value (DV) tells you how much nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
the queen of the Mediterranean
Undoubtedly a region of unique beauty, the largest island in the Mediterranean boasts incredible wonders on both land and sea. It is the southernmost region of Italy and a treasure chest full of precious, ancient flavors.
Kissed by the sun, its fertile lands and pristine seas yield the ingredients that account for the island’s delicious cuisine and flavorful wines. Its climate accounts for the fact that it’s one of the most important producers of citrus fruit.
Like its landscape, Sicilian cuisine reflects a mix of colorful and intense flavors, with Arab, Greek, Spanish, and French influences.
Village of Marzamemi, in the province of Syracuse, Sicily.
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