The "Rolls-Royce" of pesto. The one that prides itself on being served with artichokes and dried tomatoes. And lactose free. Consensual, too.
Hot on tagliatelle or polenta with a drizzle of olive oil and parmesan. Cold in composition of verrines.
- Artichokes, sunflower oil, sundried tomatoes 17%, water, extra virgin olive oil, garlic, basil, parsley, salt, cider vinegar, spices. Vegetables: EU and non-EU origin
- Energy: 1345kJ / 321kcal; Fat: 28g, of which fatty acids: 3.0g; Carbohydrates: 12g, of which sugars: 6.8g; Protein: 3.7g; Salt: 0.42g
Click here to see the pesto risotto recipe