A traditional Italian pesto recipe made with Parmigiano Reggiano, pine kernels and basil from Veneto, a simple and classic essential.
Usages:
- Mash into potatoes or white beans
- Use to dress steamed greens
- Add to yoghurt as a condiment
- Mix with breadcrumbs and coat chicken or lamb before gently pan frying
- Make a delicious dressing for a tomato and mozzarella salad
- Stir into pea and spinach gnocchi
- Spread on a fillet of salmon and roast
