Homemade Sun Dried Tomato Pesto, 200g
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Such a huge variety of ingredients are used in Italian cookery to create sauces that every region can and does boast its own speciality.
We have been making fresh homemade sauces at Lina Stores since 1944.
A Pesto made with sun dried tomatoes and pinenuts. This pesto is based on a pesto Trapanese originally made with almonds but ours is made with pinenuts for a lighter version. Traditionally paired with Busiate a long ridged pasta from Trapani which resembles a local grass. It also pairs perfectly with dried trofie, fresh casarecce, strozzapreti, fusilli and many other types of long and short pasta. Try using it to fill peppers before roasting in the oven.
200g/4 - 6 portions. A little goes a long way.
Add cooked pasta to a mixing or serving bowl or pan. Add room-temperature pesto and mix until fully incorporated. Add some pasta water to bind. Finish with freshly grated pecorino
Pesto should never be directly heated.
Store in fridge and consume by use-by date. Pesto may discolour but pouring a small amount of olive oil over the top will help to preserve. Stir before using.
Sauces can be frozen from fresh for up to 3 months. Ensure pesto is completely defrosted and thoroughly stirred before using.
Sun Dried tomatoes, Extra Virgin Olive Oil, Pine nuts, Parmigiano Reggiano, Pecorino Romano, Black Pepper, Salt
Dairy / Milk