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SERVING SUGGESTIONS
Pesto is best served with pasta (troffie, trenette, potatoes gnocchi) or vegetable soups such as minestrones. It may also be used in several recipes, from appetizers to second courses.
Some serving suggestions for Pesto Rosso:
Some serving suggestions:
CHARACTERISTICS
Pesto is a part of our old tradition. It is nicely perfumed and it has an emerald green colour typical of fresh basil from Western Liguria Riviera. We take a great care to get a very genuine, fresh and fragrant product.
Pesto Rosso has that inimitable aroma of Mediterranean basil and pine kernels, but the addition of beautiful tomatoes ripened by the Italian sunshine and our Extra Delicato Virgin Olive Oil gives this Pesto a very special quality.
Walnut Sauce is a skilful mix of crushed walnuts, Carli olive oil and cheese, all combined with a light touch of garlic.
How walnuts can be good for our health:
walnut is known for its particularly high content of polyunsaturated fatty acids, mainly Omega 3. It ranks also highly for its richness in phosphorous, magnesium, iron and antioxidants that reduce the harm caused by free radicals.
INGREDIENTS
Pesto: extra virgin olive oil, Genoese basil P.D.O. 14%, pine kernels 13%, milk proteins, cheese 3%, cream, salt, garlic 1%. Acidity corrector: lactic acid. Antioxidant: ascorbic acid.
Red Pesto Sauce: tomato pulp 47%, extra virgin olive oil, Genoese basil P.D.O. 10%, pine-kernels 9%, milk proteins, salt, cheese 0,6%, cream, garlic 0,3%. Antioxidant: ascorbic acid. Acidity corrector: lactic acid.
Walnut Sauce: walnuts 43%, Olive Oil, milk proteins, ricotta cheese, cheese, cream, salt, garlic. Acidity corrector: lactic acid. Antioxidant: ascorbic acid. May contain nutshell fragments.
Pesto is best served with pasta (troffie, trenette, potatoes gnocchi) or vegetable soups such as minestrones. It may also be used in several recipes, from appetizers to second courses.
Some serving suggestions for Pesto Rosso:
- To accompany pasta: add a few tablespoons of Pesto Rosso to hot pasta and mix together thoroughly: a very simple dish with an excellent flavour!
- On a steamed cod steak, spread a layer of Pesto Rosso and eat immediately!
- With chicken breast: cut open and spread Pesto Rosso on one side of the chicken breast, then close and keep in place with a cocktail stick. Using 3 tablespoons of Extra Virgin Olive Oil, brown for 5 minutes on each side. Serve on a bed of rocket and it’s ready to eat!
Some serving suggestions:
- Serve with pasta: mix walnut sauce in a few tablespoons of water used to cook pasta and pour it over your pasta: what a wonderful flavour!
- Season a green salad: add a tablespoon of Carli balsamic vinegar to 4 tablespoons of walnut sauce; your salad is ready, original and really tasty!
- Add to steamed vegetables: a delight for your taste buds with broccoli, artichokes, cauliflower or fennel.
- Ideal for chicken, white fish and veal: heat walnut sauce with a few tablespoons of water, without bringing it to the boil and simply use to add that special finishing touch to your dishes!
CHARACTERISTICS
Pesto is a part of our old tradition. It is nicely perfumed and it has an emerald green colour typical of fresh basil from Western Liguria Riviera. We take a great care to get a very genuine, fresh and fragrant product.
Pesto Rosso has that inimitable aroma of Mediterranean basil and pine kernels, but the addition of beautiful tomatoes ripened by the Italian sunshine and our Extra Delicato Virgin Olive Oil gives this Pesto a very special quality.
Walnut Sauce is a skilful mix of crushed walnuts, Carli olive oil and cheese, all combined with a light touch of garlic.
How walnuts can be good for our health:
walnut is known for its particularly high content of polyunsaturated fatty acids, mainly Omega 3. It ranks also highly for its richness in phosphorous, magnesium, iron and antioxidants that reduce the harm caused by free radicals.
INGREDIENTS
Pesto: extra virgin olive oil, Genoese basil P.D.O. 14%, pine kernels 13%, milk proteins, cheese 3%, cream, salt, garlic 1%. Acidity corrector: lactic acid. Antioxidant: ascorbic acid.
Red Pesto Sauce: tomato pulp 47%, extra virgin olive oil, Genoese basil P.D.O. 10%, pine-kernels 9%, milk proteins, salt, cheese 0,6%, cream, garlic 0,3%. Antioxidant: ascorbic acid. Acidity corrector: lactic acid.
Walnut Sauce: walnuts 43%, Olive Oil, milk proteins, ricotta cheese, cheese, cream, salt, garlic. Acidity corrector: lactic acid. Antioxidant: ascorbic acid. May contain nutshell fragments.
