A traditional Italian pesto recipe made with Parmigiano Reggiano, pine kernels and basil from Veneto, a simple and classic essential.

 

Usages:

• Mash into potatoes or white beans
• Use to dress steamed greens
• Add to yoghurt as a condiment
• Mix with breadcrumbs and coat chicken or lamb before gently pan frying
• Make a delicious dressing for a tomato and mozzarella salad
• Stir into pea and spinach gnocchi
• Spread on a fillet of salmon and roast

 

Basil (45%), Sunflower Oil, Parmigiano Reggiano Cheese (MILK) (11%), Pine Kernels (3%), Extra Virgin Olive Oil (2%), Salt, Garlic Puree, Acidity Regulator: Cirtic Acid.