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

Use:

< li>Add a generous tablespoon to mashed potatoes
• Use with steamed vegetables for an extra rich flavor
• Add to yogurt to make a delicious dipping sauce
• Mix with breadcrumbs and cover the chicken or lamb before gently frying
• Make a delicious dressing for a tomato and mozzarella salad
• Stir in gnocchi, together with peas and spinach
• Spread over a salmon fillet and place under the grill/oven

Ingredients:

Basil (45%), sunflower oil, Parmigiano Reggiano cheese (MILK) (11%), pine nuts (3%), extra virgin olive oil ( 2%), salt, garlic puree, acidity regulator: lactic acid.

Contents: 165 g