Description
Organic basil pesto with almonds, blended raw in Puglia.
Luisa Pantaleo’s organic farm at Fasano, in the province of Brindisi, has its own workshop for processing vegetables. Here the basil leaves are selected, cleaned and blended raw with organic sunflower oil, organic almonds and salt, then the pesto is jarred and pasteurised without added preservatives. Raw blending keeps the deep green colour and the herbal aroma of fresh basil. The declared ingredients are all plant-based, so the recipe suits vegan menus and shelves. Once opened, keep refrigerated at 4 °C and use within a few days.
For restaurants and chefs. This organic basil pesto is ready from the jar, which saves prep during service. Toss it with orecchiette, trofie or fresh tagliatelle off the heat, loosening with a spoonful of pasta water. Spread it on pizza and focaccia after baking so the basil keeps its colour, or spoon it over bruschetta and grilled vegetables as a starter. The almonds give body and a light crunch, and the cheese-free base leaves room to finish each dish to taste: grated cheese for a classic plate, or as it is for a vegan one.
For specialty and Italian stores. Basil pesto is among the Italian sauces that shoppers abroad already recognise, which supports steady rotation next to dried pasta. This jar gives staff three clear arguments: organic ingredients, a plant-based recipe with almonds for customers looking for a vegan pesto, and a single farm in Puglia behind it. The glass jar with steel lid is plastic-free and recyclable, and it sits well in a gift basket with pasta and olive oil. Shelf life is 36 months from production.
Specs: 195 g, case of 6, shelf life 36 months, organic, Puglia (Italy).
Allergens: almonds.
