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SERVING SUGGESTIONS
Pesto sauce 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.
Our Pesto sauce without garlic is excellent on:
Some serving suggestions:
CHARACTERISTICS
Pesto sauce 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 sauce without garlic is devised for those who prefer delicate flavours but do not want to forgo the pleasure of a good pesto. The absence of garlic means that the irresistible perfume of the Genoa basil P.D.O. becomes the undisputed protagonist of our Pesto. The emerald green leaves along with carefully chosen ingredients like the genuine Carli Extra Virgin Olive Oil, tasty top quality Mediterranean pine nuts, and exquisite cheese, to create a unique speciality.
Pesto Rosso sauce 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 sauce: extra virgin olive oil, Genoese basil P.D.O. 14%, pine kernels 13%, milk proteins, cheese 3%, cream, salt, garlic 1%. Acidity regulator: lactic acid. Antioxidant: ascorbic acid. Gluten-free.
Pesto sauce without garlic: extra virgin olive oil, Genoese basil P.D.O. 14%, pine kernels 13%, milk proteins, cheese 3%, cream, salt. Acidity regulator: lactic acid. Antioxidant: ascorbic acid. Gluten-free.
Pesto Rosso sauce: tomato pulp 40%, extra virgin olive oil, Genoese basil P.D.O. 9%, pine-kernels 8%, tomato powder, tomato paste, salt, milk proteins, cheese 0,3%, milk cream, garlic 0,2%. Acidity regulator: lactic acid. Antioxidant: L-ascorbic acid. Gluten-free.
Walnut sauce : walnuts 43%, olive oil, milk proteins, ricotta cheese, cheese, cream, salt, garlic. Acidity regulator: lactic acid. Antioxidant: ascorbic acid. It may contain nutshell fragments. Gluten-free.
Pesto sauce 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.
Our Pesto sauce without garlic is excellent on:
- a plate of Carli Tortiglioni
- a tasty potato pie
- a pizza with tomato and mozzarella
- 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 sauce 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 sauce without garlic is devised for those who prefer delicate flavours but do not want to forgo the pleasure of a good pesto. The absence of garlic means that the irresistible perfume of the Genoa basil P.D.O. becomes the undisputed protagonist of our Pesto. The emerald green leaves along with carefully chosen ingredients like the genuine Carli Extra Virgin Olive Oil, tasty top quality Mediterranean pine nuts, and exquisite cheese, to create a unique speciality.
Pesto Rosso sauce 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 sauce: extra virgin olive oil, Genoese basil P.D.O. 14%, pine kernels 13%, milk proteins, cheese 3%, cream, salt, garlic 1%. Acidity regulator: lactic acid. Antioxidant: ascorbic acid. Gluten-free.
Pesto sauce without garlic: extra virgin olive oil, Genoese basil P.D.O. 14%, pine kernels 13%, milk proteins, cheese 3%, cream, salt. Acidity regulator: lactic acid. Antioxidant: ascorbic acid. Gluten-free.
Pesto Rosso sauce: tomato pulp 40%, extra virgin olive oil, Genoese basil P.D.O. 9%, pine-kernels 8%, tomato powder, tomato paste, salt, milk proteins, cheese 0,3%, milk cream, garlic 0,2%. Acidity regulator: lactic acid. Antioxidant: L-ascorbic acid. Gluten-free.
Walnut sauce : walnuts 43%, olive oil, milk proteins, ricotta cheese, cheese, cream, salt, garlic. Acidity regulator: lactic acid. Antioxidant: ascorbic acid. It may contain nutshell fragments. Gluten-free.
