Description
Nothing to do with the green pesto of Genoa. This one is Calabrian, red, and built on sun dried tomatoes.
Around them: olive oil, Tropea red onion, sheep's pecorino, sheep's ricotta, almonds and capers. The result is saline, creamy, lightly sharp, with a depth green pesto does not have.
On a white pizza it goes on in small dabs after the bake. As a base it replaces the tomato for a completely different pizza. On grilled bread at the aperitivo it needs nothing at all.
It is excellent on pasta in its simplest form: the pesto, a ladle of pasta water to loosen it, grated parmesan, and nothing else. 180 g jar.
Specifications
How we use it
FAQ
How is it different from green pesto?
Can I use it as a pizza sauce?
Does it need heating?
Another question?
We're here to help! Call us at 1-888-606-7499 or email us at info@thrpizzashop.ca
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