Basil pesto – Secrets of Sicily

€5,90

An alternative and delicious basil pesto
A reinterpretation of the typical Genoese pesto using only Sicilian ingredients: almonds and pistachios instead of pine nuts, “Cosacavaddu” cheese instead of Parmigiano Reggiano and our Frantoi Cutrera extra virgin olive oil.

Enjoy it like this
Excellent as an appetizer on bruschetta or crostini. Also recommended for seasoning first courses, pizzas and savory pies.

Riceverai il pacco tra il October 25 e il October 28

Format:

Basil, Frantoi Cutrera extra virgin olive oil, “Cosacavaddu” cheese*, cane sugar, salt, almond*, pistachio*. Acidity regulator: lactic acid. *ALLERGENS

Valori Nutrizionali

Grassi 23,8g

24%

Carboidrati 3,3g

3%

Fibre 6,5g

6%

Proteine 3,2g

3%

Sale 2,8g

3%

Valori nutrizionali medi per 100 g di prodotto.

Pesto di basilico – Segreti di Sicilia - FRANTOI CUTRERA

Basil pesto – Secrets of Sicily

€5,90

€5,90

Basil pesto – Secrets of Sicily

  • How is basil pesto made?

    Basil Pesto, the Sicilian version, is produced from a base of Sicilian basil ground at very low temperatures in order to preserve the characteristics and natural aromas present in the fresh product. In the recipe we then add only Sicilian and local ingredients: Frantoi Cutrera extra virgin olive oil, semi-mature "Cosacavaddu" cheese, almonds and pistachios. Finally, season with brown sugar and salt. The pesto has a dark green color and intense aromatic notes of fresh basil. The consistency is dense and creamy, alternating with the crunchiness of almonds and pistachios.

  • The origin and quality of ingredients and processing

    Our Segreti di Sicilia line of preserves was born from the love for this land and its traditions, from the scents of our childhood, from our grandmother's secrets and from the rediscovery of an authentic and genuine past. Each product speaks of a specific territory, of a biodiversity that the world envies us. We choose each of them from our own crops or from our network, small and local productions and farmers who work the land with the same passion and respect as in the past. These genuine products are then transformed in our modern canning plant with the help of latest generation machinery. We use innovative cooking and preservation techniques that guarantee absolute respect for the original recipe and, at the same time, the preservation of all the organoleptic characteristics of the fresh product and its main nutritional aspects. The absence of preservatives and colorings allows you to taste a genuine product.

Ulteriori Informazioni

There are many varieties of basil and at least nine are commonly cultivated throughout Italy and especially in the Mediterranean territories. The most cultivated variety in Sicily, the one that dresses and perfumes our gardens and balconies throughout the summer, is an intensely fragrant plant, with oval leaves of a bright green color and generally small. In traditional Sicilian summer dishes, basil is used practically everywhere, both raw and cooked. Like all other varieties of basil, in addition to its characteristic aromatic and odorous properties, it has notable antispasmodic, anti-inflammatory, stimulant and diuretic properties.

The Sicilian version of basil pesto is a real pesto and as such can be used on crostini, spread on pizza or used to season pasta, in particular trofie and homemade penne. But also to accompany second courses such as roasts and boiled meats as an alternative to the classic green sauce. More original and modern uses are the addition to bread dough to obtain fragrant and aromatic loaves.

This pesto is ideal for preparing an aromatic pasta dish. We recommend penne or trofie, if possible homemade and rustic, for an optimal result. The pesto is ready to taste as it is and you just need to dilute it in a very little pasta cooking water to obtain a creamy and intense sauce.

The Sicilian version of basil pesto is nothing more than a reinterpretation of the typical Genoese pesto using only Sicilian ingredients: almonds and pistachios instead of pine nuts, “Cosacavaddu” cheese instead of Parmigiano Reggiano and our extra virgin olive oil olive instead of the Ligurian one which is less intense and lighter. The main ingredient, i.e. basil, naturally differs in variety and origin since only local basil is used for each of these products.

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