Pistachio Pesto in extra virgin olive Oil 190 grams jar

PISTACHIO (60%), extra virgin olive oil, salt.

Warnings for the consumer:
The product may contain shell fragments.
The allergens present are highlighted in capital letters.

Make sure that the product is homogeneous before each use.
If the product has a separation between the solid phase and the oil, this indicates the absence of additives.
To homogenize the product, just use a spatula or a blunt utensil and mix with circular movements bringing the product from the bottom to the surface, always starting with vertical movements, from top to bottom, then use circular movements until the cream is well blended .

(the allergens present are highlighted in CAPITALS).

(average values ​​per 100 g): Calories 752 Kcal/3098 KJ, Fats 75.9 g, Saturated fats 8.1 g, Carbohydrates 4.5 g, Sugars 2.5 g, Proteins 10 g, Fiber 5.8 g, Salt 0.8 g.

*These values ​​are subject to variations according to the production batches and the harvest year. Therefore, product packaging may contain different information than that shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it.

12 months from the production date.
Keep in a cold and dry place.
Once opened, consume quickly. Store in the fridge making sure that the oil level covers the entire product.
The product will keep intact for up to 1 week after opening, provided the above storage requirements are met.

WHITE LASAGNA WITH SMOKED SCAMORZA, BACON AND GOLD PISTACHIO PESTO
Ingredients for 6 people:
1 liter milk
100g butter
100 g white flour 00
12 sheets of fresh lasagna
200 g bacon cut into thin slices
250 g of sliced ​​smoked scamorza cheese
100 g of Pistachio Pesto
50 g of Pistachio grains
100 g of grated Grana Padano
50ml extra virgin olive oil
salt
pepper
Method:
Melt the butter in a saucepan over low heat, add the flour and brown the mixture slightly. Slowly pour in the warm milk and cook, stirring frequently with a whisk until the desired consistency is obtained. Your béchamel sauce is almost ready.
Combine the pistachio pesto with the béchamel and season with salt and pepper.
Spread a light layer of béchamel on the bottom of the baking dish (20X28 cm - height 5cm) and arrange the lasagna sheets to cover the entire surface. Pour in more béchamel and add the smoked scamorza, bacon and a sprinkling of parmesan.
Repeat the order until all the ingredients are used up, finishing with a layer of lasagna sheets and béchamel. Sprinkle the chopped pistachios and bake at 180°C for 20/25 minutes.