"Pesto Rosso" Mariangela Prunotto
The red pesto originates from a particular recipe with tomato at the base.
The recipe is actually a reinterpretation of the green pesto recipe but the different raw material (tomato) completely distorts the flavor.
Only the best tomatoes are used which are carefully chosen and then dried in the sun.
It is a product with a strong but harmonious flavor, ready to be tasted both on pasta and on bruschetta or croutons.
Moreover, thanks to its versatility, it also goes very well with boiled meats and is excellent to use in the preparation of stuffed meats.
A tip : when using it for the preparation of pasta dilute it with a little cooking water, the drained pasta and mix well.
About 2 teaspoons of product will be needed per person.
If desired, add a drizzle of raw extra virgin olive oil.
Available . 130g