Sun-Dried Tomato Pesto, Lina Stores, 100g
Pesto is a true expression of the local Ligurian tradition, deriving its name from the Italian verb "pestare", meaning "to grind". Made with sun-dried tomatoes, almonds, Parmigiano Reggiano, olive, garlic and lemon, this Sun-Dried Tomato Pesto offers an interesting alternative to the classic basil pesto.
Perfectly paired withĀ Trofie orĀ Linguine pasta, this versatile pesto also makes an excellent antipasto spread on toasted bread or a flavourful addition to sandwiches.
Portion sizeĀ
100g/2 - 3 portions. A little goes a long way.Ā
Cooking InstructionsĀ
Add cooked pasta to a mixing or serving bowl or pan. Add room-temperature Sun-Dried Tomato Pesto and mix until fully incorporated. Add some pasta water to bind. Plate with freshly gratedĀ Parmigiano Reggiano.Ā
Pesto should never be directly heated.Ā
StorageĀ
Consume by the use-by date printed on the bottle cap. Store in the fridge after opening and consume within 7 days. Pesto may discolour but pouring a small amount of olive oil over the top will help to preserve. Stir before using.Ā
IngredientsĀ
Sun-dried tomatoes (45.6%), sunflower seed oil, almonds (2.65%), Parmigiano Reggiano Cheese (milk, salt, rennet) (2.65%), basil, extra virgin olive oil, garlic, lemon juice, unrefined sea salt, black pepper.Ā
AllergensĀ
Nuts (Almonds), MilkĀ
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Sun-Dried Tomato Pesto, Lina Stores, 100g
Sun-Dried Tomato Pesto, Lina Stores, 100g
Pesto is a true expression of the local Ligurian tradition, deriving its name from the Italian verb "pestare", meaning "to grind". Made with sun-dried tomatoes, almonds, Parmigiano Reggiano, olive, garlic and lemon, this Sun-Dried Tomato Pesto offers an interesting alternative to the classic basil pesto.
Perfectly paired withĀ Trofie orĀ Linguine pasta, this versatile pesto also makes an excellent antipasto spread on toasted bread or a flavourful addition to sandwiches.
Portion sizeĀ
100g/2 - 3 portions. A little goes a long way.Ā
Cooking InstructionsĀ
Add cooked pasta to a mixing or serving bowl or pan. Add room-temperature Sun-Dried Tomato Pesto and mix until fully incorporated. Add some pasta water to bind. Plate with freshly gratedĀ Parmigiano Reggiano.Ā
Pesto should never be directly heated.Ā
StorageĀ
Consume by the use-by date printed on the bottle cap. Store in the fridge after opening and consume within 7 days. Pesto may discolour but pouring a small amount of olive oil over the top will help to preserve. Stir before using.Ā
IngredientsĀ
Sun-dried tomatoes (45.6%), sunflower seed oil, almonds (2.65%), Parmigiano Reggiano Cheese (milk, salt, rennet) (2.65%), basil, extra virgin olive oil, garlic, lemon juice, unrefined sea salt, black pepper.Ā
AllergensĀ
Nuts (Almonds), MilkĀ
Original: $7.99
-65%$7.99
$2.80Product Information
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Description
Pesto is a true expression of the local Ligurian tradition, deriving its name from the Italian verb "pestare", meaning "to grind". Made with sun-dried tomatoes, almonds, Parmigiano Reggiano, olive, garlic and lemon, this Sun-Dried Tomato Pesto offers an interesting alternative to the classic basil pesto.
Perfectly paired withĀ Trofie orĀ Linguine pasta, this versatile pesto also makes an excellent antipasto spread on toasted bread or a flavourful addition to sandwiches.
Portion sizeĀ
100g/2 - 3 portions. A little goes a long way.Ā
Cooking InstructionsĀ
Add cooked pasta to a mixing or serving bowl or pan. Add room-temperature Sun-Dried Tomato Pesto and mix until fully incorporated. Add some pasta water to bind. Plate with freshly gratedĀ Parmigiano Reggiano.Ā
Pesto should never be directly heated.Ā
StorageĀ
Consume by the use-by date printed on the bottle cap. Store in the fridge after opening and consume within 7 days. Pesto may discolour but pouring a small amount of olive oil over the top will help to preserve. Stir before using.Ā
IngredientsĀ
Sun-dried tomatoes (45.6%), sunflower seed oil, almonds (2.65%), Parmigiano Reggiano Cheese (milk, salt, rennet) (2.65%), basil, extra virgin olive oil, garlic, lemon juice, unrefined sea salt, black pepper.Ā
AllergensĀ
Nuts (Almonds), MilkĀ
