Almond pesto with capers and dried tomatoes

€7,90 EUR

with few ingredients and from the Boniviri supply chain
ready to use
artisanal, without preservatives

Estimated delivery between 17 September and 19 September.

Quantity

almond pesto with capers and dried tomatoes

Fresh or whole wheat pasta
Season spaghetti or busiate with pesto, freshly heated in a pan with a drizzle of oil. Add a touch of lemon zest for a burst of freshness.

Gourmet Bruschetta
Spread a generous dollop of pesto on toasted bread and top with arugula or fresh cherry tomatoes. The contrast between the sweetness of the almonds and the acidity of the fermented lemon makes it special.

Colorful salads or bowls
You can add a drizzle of oil to the pesto to obtain a creamy sauce that can be used as a vegetable dressing for grain, legume, or grilled vegetable salads.

Stuffing for baked vegetables
Mix pesto with wholemeal breadcrumbs and chopped herbs and use it to stuff courgettes or tomatoes before baking for a fragrant and crunchy side dish.

Finishing on soups or cream soups
Add a teaspoon of pesto to the top of chickpea or lentil soups for an aromatic contrast and a bold vegetal note.

More information

Ingredients

12 months. Products shipped never expire less than 2 months.

Origin

Italy

Nutritional values

average values per 100 g of product

Energy value

3271 KJ / 782 Kcal

Total fats

77 g

of which saturated

8.2 g

Carbohydrates

12 g

of which sugars

2.9 g

Proteins

13 g

Fibers

6.8 g

Sodium

0.4 g

Almond pesto with capers and dried tomatoes

€7,90 EUR

Know who makes it

Agricolab

The story of Agricolab begins with the meeting between Peppe and Fawn, which took place in 2010 in Argentina. After having lived and managed a business in Singapore, they returned to Sicily with the intention of exploring the island in search of small producers, both male and female, and quality raw materials. Their mission is to create a network in the agricultural supply chain, bringing together farmers and peasants with a story to tell. The stories of people and territories become the main ingredients of the menu of Agricolab, a restaurant that Peppe and Fawn founded in 2018 after exploring the best food and wine offerings in Sicily.

A recipe for you

Stuffing for baked vegetables

Ingredients for 4 vegetables to be stuffed (e.g. courgettes, peppers, aubergines):

3 tablespoons of Boniviri fermented almond and lemon pesto
3 tablespoons of wholemeal breadcrumbs
1 tablespoon chopped fresh parsley
1 tablespoon extra virgin olive oil
Black pepper to taste
A teaspoon of grated lemon zest (optional)

Procedure:

In a bowl, mix the pesto with the breadcrumbs, chopped parsley, and extra virgin olive oil.
Season with black pepper and, if you like, add a little lemon zest to enhance the citrus aroma.
Cut the vegetables you want to stuff in half and hollow them out slightly.
Fill them with the mixture, pressing it gently.
Bake at 180°C for 25–30 minutes, until the vegetables are cooked and the surface is lightly golden.

Advise:Also excellent as a filling for baked tomatoes or sweet onions.