Apulian almonds, fragrant basil and other genuine flavors for a pesto capable of putting the scents of summer on the table all year round

The Apulian almonds, from which a rich thirst-quenching drink known and renowned throughout the Salento is still obtained, are back as protagonists in a pate capable of convincing even the most demanding palates. Along with them, also fresh basil, juicy and fleshy capers, delicious hand-made vegetables dried in the hot Salento sun. Who said that fast lunch is synonymous with poor quality?

Ingredients of almond pesto

Sunflower oil, dried aubergines (12.6%), dried zucchini (12.6%), dried tomatoes (12.6%), almonds (6.5%), Parmigiano Reggiano (cow's milk, salt, rennet) (6.5%), extra virgin olive oil, basil, Leccine olives, capers, garlic, unrefined salt, lemon juice, black pepper.

Jar of 100 grams. Recommended for 2 people.

How to use: pour the product into a bowl, add one or two tablespoons of the pasta cooking water, season and serve.