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Pesto di Pistacchio vasetto 90 grammi - Sciara
Pesto di Pistacchio vasetto 90 grammi - Sciara
Pesto di Pistacchio vasetto 90 grammi - Sciara
Pesto di Pistacchio vasetto 90 grammi - Sciara
Pesto di Pistacchio vasetto 90 grammi - Sciara
Pesto di Pistacchio vasetto 90 grammi - Sciara

Pistachio Pesto jar 90 grams

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Pistachio Sciara pesto is a practical and easy to use condiment, with chopped pistachio, salt, oil and a pinch of pepper.

Pistachio Pesto is a very versatile condiment with 60% Pistachio, suitable for pasta dishes, tasty bruschettas and delicious second courses.
Pistachio Pesto Sciara can be used as a classic pesto, directly from the jar to the plate or can be enriched at will to create tasty sauces.
Pistachio Pesto Sciara is a handmade product totally free of preservatives and colorants.
The 90 grams of our Pistachio Pesto is suitable for air travel with hand luggage.
The 90 gram jar of Pistachio Pesto Sciara is useful to make up to 3 portions of pasta.

Recipe: Pumpkin
velvet with croquant goat cheese and pesto PISTACCHIO
Ingredients:
half Delica pumpkin (about 500 gr)
1 medium
potato 1 blonde onion,
500 ml vegetable
broth 1 glass of fresh warm
milk 1 goat cheese
4 tablespoons of Pistachio grain
2 tablespoons of Pistachio pesto
salt
pepper
oil evo.
Procedure:
Remove the seeds, internal filaments and skin from the pumpkin, then cut it into cubes.
Peel the potato and cut it into cubes.
Thinly slice the onion and put it in a saucepan together with a tablespoon of oil.
Fry over a gentle heat for 2 minutes, then salt and add the pumpkin and potato.
Stir and let it flavour for 5 minutes over high heat, then wet with 2 ladles of hot broth, cover with the lid and cook over a gentle heat for 15-20 minutes stirring occasionally and adding a little broth if necessary.
In the meantime, prepare the goat cheese: spread a sheet of food-grade film on the table and arrange the pistachio nuts.
Place the goat cheese in the centre and roll it gently into the pistachio nuts so that it is completely covered.
Wrap the cheese in the foil, compacting it and put it in the refrigerator.
Once cooked, transfer the vegetables into a blender, adjust the salt and pepper and add 1 tablespoon of Pistachio Pesto and the warm milk.
Blend everything to obtain a smooth and velvety cream (if you want a softer texture, just add a little broth or milk).
Cut the cheese into chunks and put the remaining Pistachio Pesto in a paper cone.
Arrange the velvet in the serving plates, decorate the surface with polka dots of Pistachio Pesto and the center with a crunchy goat's milk chunk. Serve.

Ingredients: Pistachio (60%), sunflower oil, salt, pepper.
(Allergens are highlighted in italics).
Gluten and milk free

Nutritional characteristics (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, Protein 10 g, Fibre 5.8 g, Salt 0.4 g.

Expiry date: 12 months from the date of production.
Store in a cool and dry place.
Once opened, consume quickly. Keep in the fridge making sure that the oil level covers the whole product.
The product will keep intact until 1 week after opening, provided that the above storage requirements are met.

Available in 190 gram jar and 1 kg package.