Artisanal pistachio pesto 330 gr

Our pistachio pesto, typical of Sicily, contains just finely chopped pistachios, with oil, salt and pepper.  It is used to season pasta (it goes particularly well with our busiate or cavatelli), plain, with arugula, zucchini, shrimp, pancetta. But, like the Sicilians, who love pistachios with fish, you can also place a hazelnut on a steak of grilled swordfish or tuna.  Great Pairings Add pistachio pesto to small fresh goat cheese balls for an appetizer; to a pasta salad with thin peach slices, cubed mozzarella, and arugula; to steamed chicken breast; to pan-seared scallops or skate wings with capers; or to a cold leftover leg of lamb (pistachios love lamb, and vice versa!).) ;in savory Parmesan shortbread; on oven-roasted vegetables (carrots, squash, pumpkin, etc.) Pistachio Pesto Ingredients Pistachio shells: 60% vegetable oils and fats (high oleic sunflower oil, cocoa butter), salt, pepper, nutmeg, natural flavorings Tips For pasta recipes, thin your pistachio pesto with a little cooking water to make it more malleable. For roasted vegetables, you can spice it up with a little grated nutmeg.Once opened, it can be kept for several weeks in the refrigerator. NUTRITIONAL VALUES E Average nutritional values per 100g Energy value: 730 kCal / 3020 kJ Fat: 67 g Of which saturated fatty acids: < 7.3 g Carbohydrate: 17 g Of which sugars: 4.6 g Protein: 13 g Salt: 0.78 g