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Hazelnut Pesto 190 grams

€7.50 EUR
€7.50 EUR
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Our Hazelnut Pesto is a genuine and natural condiment , ready to be enjoyed as it is or to be enriched as desired to create tasty dishes.

Pasta first courses, but also soups and risottos, will acquire all the special scent and flavor of Italian hazelnuts .
Try to create second courses of meat or fish, tasty bruschetta and appetizers with our Hazelnut Pesto.
Passion and nature make Sciara Hazelnut Pesto unique in taste and quality.
Sciara Hazelnut Pesto is a product obtained from a purely artisanal process that will conquer you with its strong taste.
The 190 gram jar of Hazelnut Pesto is useful for making up to 6 portions of pasta .
Ideal for seasoning pasta, Sciara Hazelnut Pesto can be used simply or in combination with speck, ricotta, mushrooms, tuna and anything your imagination suggests!

Click HERE to discover all our Pestos.

Ingredients

HAZELNUT (70%), sunflower oil, salt, pepper.

Consumer warnings:
product may contain shell fragments.

(the allergens present are highlighted in CAPITAL LETTERS).

Nutrition information

Calories 732 Kcal/3015.4 KJ, Fat 73.9 g, Saturated fat 6.2 g, Carbohydrates 4.3 g, Sugars 2.9 g, Protein 9.7 g, Fiber 5.7, Salt 1.025 g.

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

Shelf-life

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.

How to use

PACCHERI WITH HAZELNUT PESTO, FRIED EGGPLANT AND GRANA PADANO FLAKES
Ingredients (for 2 people):
- 180 g paccheri
- 1/2 packet Sciara Hazelnut Pesto
- 1 eggplant
- Grana Padano flakes, salt to taste
Preparation:
Wash and dry the eggplant; cut it into not too small cubes and fry them in plenty of seed oil (preferably peanut oil). When the aubergines are perfectly golden, drain them on absorbent kitchen paper and add a pinch of salt. Keep warm and proceed with cooking the pasta.
Cook the paccheri in plenty of salted water, cook them well as this type of pasta tends to always remain al dente. As soon as the paccheri are cooked, drain them and season them first with the Hazelnut Pesto, then add the aubergine cubes and finally decorate the dishes with flakes of Grana Padano. Eat the pasta piping hot.

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