Pesto rosso 135g

Pesto rosso 135g

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Extra virgin olive oil 48%, dried tomatoes 25%, pine nuts 11%, basil paste, tomato concentrate, salt, Parmigiano Reggiano PDO 1,5%, oregano, wine vinegar, garlic, chilli.

Recipe devised by the Sicilians, after tasting the pesto verde of the Genoese sailors. Exceptional ingredients, cooked to perfection.

Gently heat the Pesto Rosso for two minutes in a saucepan. Add a little extra virgin olive oil. Drain the pasta al dente, then mix it into the Pesto in the pan for 30 seconds. Sprinkle with Parmigiano Reggiano. Enjoy al dente. Deliziosa! Which type of pasta? Trofie or  spaghetti.

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