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Delicate Pesto

PX

Weight: 180g

Typical Ligurian condiment, traditionally used to season pasta, in the "delicate" version, in response to a growing demand from the Italian consumer (especially females) garlic is not used.

It is a raw sauce, i.e. a compound in which all the ingredients are mixed cold, not cooked.

The traditional ingredients are basil, oil, pine nuts, garlic and Grana Padano. The aroma and intense flavor of fresh basil, as well as the typical bright color of our pesto, are the result of the quality of the raw materials used.

Price per kg €43.88 

 

Extra virgin olive oil (40%), Genoese Basil D.O.P. (28%), cashews, wheymilk n powder, preparation based on cheese(cheese, whey milk powder, salt, melting salt), salt, vegetable fi bre (bamboo),Grana Padano D.O.P. (milk, salt, rennet, lysozyme: natural protein extracted fromegg), pine nuts, acidity regulator: citric acid. Preservative: potassium sorbate


Average values ​​per 100 g of product. Energy 2631 kJ / 628 kcal Fats 62.7 g of which saturated fatty acids 9.3 g Carbohydrates 12.1 g of which sugars 2.7 g Proteins 3.7 g Salt 2.67 g

The fresh leaves of Genoese Basil D.O.P. they represent the main ingredient of our pesto. The Genoese Basil D.O.P. it can be recognized by sight, taste and smell. The species to which it belongs is that of the Ocimum Basilicum L.; it is grown on the Ligurian coast in greenhouses or in open fields. It cannot be D.O.P. basil grown outside Liguria.

It immediately enhances and releases the scent and flavor of fresh basil. Ideal as a condiment for any type of hard pasta (trenette, lasagne, gnocchi and especially trofie)


From €69 worth of groceries.

In 48h directly to your home.

Buy serene you can reconsider.

Buy "smart", what you want in the quantities you want (even bottles).

0183780398 - ordiniprodotti@laportadeisapori.it

Genoese basil dop

The fresh leaves of Genoese Basil PDO are the main ingredient of our pestos.

Genoese Basil DOP can be recognized by sight, taste and smell.

The species to which it belongs is that of the Ocimum Basilicum L.; it is grown on the Ligurian coast in greenhouses or in open fields.

On the other hand, basil grown outside Liguria cannot be DOP.

use it like this

The main traditional specialty of our Liguria, it is ideal as a condiment for any type of hard pasta (trenette, lasagne, gnocchi and especially trofie) or fresh pasta and for filling sandwiches or garnishing hard-boiled eggs; it enhances minestrone with a delicate flavor and goes perfectly with boiled potatoes, meat and fish.

To dress pasta, it is recommended to dilute the desired amount of product in a serving dish with a few spoonfuls of cooking water

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