Recipe of red pesto revisited in the Marche style, with the addition of the Conero paccasassi.
Ingredients: rehydrated dried tomatoes 37.5%, extra virgin olive oil, sunflower oil, almonds * (nuts) 7.5%, Paccasassi * 6.5%, double tomato concentrate, salt, garlic in powder, acidity regulator: lactic acid.
* Sea fennel (Crithmum maritimum)
Weight: 140 g
Recommended pairings: Pesto ideal for seasoning pasta and the preparation of croutons.