Pesto alla Genovese in true Hida style
We’ve tailored this iconic Italian sauce to Spanish cookery methods, creating a wonderfully unique and delicious sauce.
This recipe is made by blending basil and pine nuts until we obtain a very smooth sauce—to which we then add cashews. What’s more, at Hida, we finish it off by adding grated Italian Pecorino cheese, which gives it an amazing flavor.
Sunflower Oil, Basil (37%), Cashews, Saltt, Pecorino Cheese (Sheep’s Milk, Saltt and Rennet), Pine Nuts, Garlic, Antioxidant: Ascorbic Acid, Preservative: Potassium Sorbate, Acidifier: Citric Acid.
May contain peanuts and other tree nuts.
|Nutrition facts||Per 100 g|
|Energy||1850 kJ/449 kcal|
|*Of which saturates||5,1 g|
|Dietary fiber||3,1 g|
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