Pistachio Pesto in Extra Virgin Olive Oil

PISTACHIO (60%), extra virgin olive oil, salt.
Pistachio Origin: EU/non-EU according to seasonal availability (the product will have the current information on the label).

Warnings for consumers:
The product may contain shell fragments.

Make sure the product is homogeneous before each use.
If the product presents a separation between the solid phase and the oil, this indicates the absence of additives.
To homogenize the product, simply use a spreader or a blunt tool 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 pesto is well blended. .

(in MAIUSCOLO sono evidenziati gli allergeni presenti).

(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.

*Tali valori sono suscettibili di variazioni in funzione dei lotti di produzione e dell’annata di raccolto. Pertanto, la confezione del prodotto può contenere informazioni diverse rispetto a quelle mostrate sul nostro sito. Si prega di leggere sempre l’etichetta, gli avvertimenti e le istruzioni fornite sul prodotto prima di utilizzarlo o consumarlo.

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.