Pesto Rosso with Sundried Tomato & Basil
- Tomatoes and basil
- A must in Italian cuisine
- By a great chef
An emblematic recipe of Italian cooking ! The careful selection of the best tomatoes associated to basil will bring sunny notes to every dishes. The Rossa is a new classic. In his mortar, Jean-André Charial also crushed some basil leaves, a bit of Parmesan, some pine nuts and a hint of balsamic vinegar. With fish in parchment or roasted meat, with a plate of pasta or risotto, on a slice of bread or dipped with strips of toast, the Rossa is a new basic. Cook and winegrower, head of the business, and gardener, Jean-André Charial is, in each of his lives, complete, sincere, and demanding.
To be used in a preparation of cannellonnis, a savory cake, a St-Marcellin tart (soft French cheese made from cow's milk), to be served with roasted meat, steamed fish or fresh cheese
Extra virgin olive oil, sundried tomatoes 43%, basil 4.5%, lemon, balsamic vinegar (wine vinegar (sulfites), concentrated grape must (sulfites), coloring : caramel E150d), salt, Parmigiano Reggiano PDO parmesan cheese (milk, salt, rennet), pine kernels, garlic.
Essential elements of Italian gastronomy, sauces and pestos are part of the Mediterranean art of living. Oliviers&Co presents a demanding selection of culinary aids, made with top quality ingredients. From the traditional Genovese pesto to the original pistachio pesto, discover an exquisite selection to bring sunshine to your plates!