Organic Pesto Rocket And Almonds

Description

PRODUCTION TECHNIQUES

Freshly picked rocket is used for the production of “Rocket and almond pesto”. After washing and cleaning the rocket is blended with almonds, extra virgin olive oil, lemon juice, salt and vinegar to obtain a cream. The product obtained is finally placed in jars which, after being hermetically closed, are placed in the baskets for pasteurization where they remain immersed for 15 minutes in water brought to a temperature of 102 ° C, until a core temperature of 87 ° C is reached . of the product itself.

PAIRINGS

Rocket Pesto is excellent for seasoning orecchiette, pasta, baked recipes, pizzas, panzerotti, bruschetta but also cheeses.

HANDLING and STORAGE

Keep away from sources of light and heat. Store the product in environments in good hygienic conditions and with a temperature not exceeding 33 ° C. do not continue storage beyond the maximum storage term indicated on the package.

The packaging is fragile as the material used is glass which does not withstand shocks or excessive static loads. Avoid stacking more than 10 boxes, bumping or knocking over the packaging. In case of overturning of a box, check the condition of the packages contained inside (there must be no cracks, chips, cracks, dents on the lid, etc.). If the packaging is not intact, send for disposal.

Once the jar has been opened, store in the refrigerator at a temperature of + 4 ° C.

PACKAGING MATERIALS

The product is packaged in transparent glass jars intended for food use.

The lids are made of steel with a food-grade rubber membrane that ensures the watertight seal of the package and prevents direct contact of the product with the metal.