The Organic Red Pesto originates from a special recipe Tomato base.
The recipe is actually a review of the recipe for pesto green but the different raw material (tomatoes) it completely change the flavor.
We use only the best tomatoes that are carefully selected and then dried in the sun.
It ‘a product with a strong flavor, but balanced, ready to be enjoyed both on bruschetta on pasta or on crostini.
And thanks to its versatility, it also goes well with boiled meats and is great to use in the preparation of meat filling.
A tip: use it to prepare the dough with a little dilute in cooking water, the drained pasta and mix well.
It will take about 2 teaspoons of product per person.
If desired, add a drizzle of extra virgin olive oil to raw.
Name of the product: Organic Red pesto
Category: Organic pesto
Net weight: 130 g.
Ingredients: oil, tomatoes, dried tomatoes, cashew nuts, basil, potatoes, garlic, pine nuts, olive oil, sea salt.
Cultivation: Organic certified
Climatic context at the harvest : Dry
Period of the harvest: august
Way of picking: manual
The tomatoes is botanically of the family of Solanacae, and is an annual plant. Their fruits are normally red and they are at the base of a lot of dishes of the mediterranean cuisine.
The red fruit is reach of the carotene lycopene, one of the most powerful natural antioxidants.
The Tomatoes are originnaly from center/south America.
Was knowm from the Atzechi with the name of xitomatl, the word tomatl indicated fruits similari. The tomato sauces begin an important in their cuisine.
In Europe the tomatoes arrived in the 1540 but the coltivation and diffusion will start on the second half of XVII century. After the 1600 in Italy was cultived in the South of Italy, arriving years later in the north.