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Pistachio Pesto

Regular price €7.50 EUR
Regular price Sale price €7.50 EUR
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Pistachio Pesto Sciara reinterprets a classic of Italian culinary tradition in a typically Sicilian key.

Pistachio Pesto is a versatile condiment containing 60% Pistachio, suitable for pasta dishes, tasty bruschetta or delicious second courses.
Pistachio Pesto Sciara can be used as it is, directly from the jar to the plate or it can be enriched with fried onion, bacon and cream to make a delicious Pistachio sauce.
Simple and tasty ingredients make this homemade Pistachio Pesto unique: chopped pistachio, salt, oil and a pinch of pepper to make it more tasty.
The 190 grams jar of our Pistachio Pesto is useful to make up to 6 portions of pasta.

Available also in 1 kg package

Ingredients

Ingredients: PISTACHIO (60%), sunflower oil, salt, pepper.
Pistachio origin: EU/non-EU according to seasonal availability.

Consumer warnings:
product may contain shell fragments.

(the allergens present are highlighted in CAPITAL LETTERS).

Nutrition information

(average values ​​per 100 g)* Calories 706 Kcal/2593 KJ, Fat 69 g, Saturated fat 8.17 g, Carbohydrates 9 g, Sugars 5.82 g, Protein 12.36 g, Fiber 6.48 g, Salt 0.709 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

18 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

PISTACHIO PENNETTE
Ingredients (for 4 people):
pennette 350 g
1 jar of Pistachio Pesto of 90g
onion 1⁄2
cooked ham or bacon 50 g
cooking cream 200 ml
milk to taste
butter 1 nut
brandy to taste
chopped Pistachio for garnish.

Method:
melt the butter in a saucepan and brown the chopped onion.
Add the diced ham and the Pistachio Pesto.
Mix, flame with brandy and add the cream diluted with milk. Cook the pasta in plenty of boiling salted water and drain when al dente.
Toss the pennette in a saucepan with the sauce, pepper and serve sprinkled with chopped pistachios.
Variation: add a teaspoon of curry to the sauce to give the dish an exotic note.

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