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Almond Pesto 190 grams

Almond Pesto 190 grams

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€7.50
€7.50
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The unique scent and taste of the best almonds to accompany your culinary creations, discover the Sciara Almond Pesto!

Our Almond Pesto is ideal to be paired with first courses, meat or fish main courses.
Sciara Almond Pesto is much more than the usual condiments: a handcrafted product that will satisfy any fork, a product that makes naturalness and authenticity its philosophy.
Bring the flavors of Sicily to your table and embellish your dishes with this Almond Pesto that will allow you to tempt even the finest palates.
The 190 gram jar of our Almond Pesto is useful for making up to 6 portions of pasta .

Click HERE to discover all our Pestos.


Ingredients

ALMOND (60%), sunflower oil, salt, pepper.

Consumer warnings:
product may contain shell fragments.

(the allergens present are highlighted in CAPITALS).

Nutritional characteristics

Calories 742 Kcal/3057.9 KJ, Fat 74.2 g, Saturated Fat 7.5 g, Total Carbohydrates 2.5 g, Sugars 2.0 g, Protein 12.1 g, Fiber 7.0 g, Salt 1.019 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.

Deadline

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.

Method of use

CASERECCE WITH EGGPLANT, BACON AND ALMOND PESTO
Ingredients
160 g of Caserecce
190 g of Almond Pesto
1/2 aubergine
110 g of smoked bacon
3 spoons of extra virgin olive oil
1 clove of garlic
20 ml of white wine
salt to taste
Preparation
First wash and dry 1/2 eggplant. Cut it into small cubes and keep aside. Take a large saucepan and put the crushed garlic clove and extra virgin olive oil inside. Turn the heat on to a medium flame and when the garlic is golden, add the half aubergine and then also the diced smoked bacon.
Sauté over high heat for a couple of minutes, then pour in the white wine. Let the wine evaporate, after which lower the flame and cover with a lid; cook the sauce over low heat for about 10-15 minutes.
After this time check that the aubergines have become tender, finally remove the garlic clove and season with salt. Keep the sauce warm and proceed with cooking the pasta.
Cook the Caserecce in plenty of salted water and when they are al dente, drain them and dress them with the ready-made Almond Pesto.
Stir vigorously and finally add the aubergine and pancetta sauce delicately.
Serve the pasta piping hot and consume immediately.

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