A typical Sicilian recipe obtained with two of the most distinctive ingredients of our cuisine: pistachio and almond, with “Cosacavaddu” cheese addition. A pesto with a sweet and delicate flavor and a fresh and aromatic scent.
Pistachio, almonds, Frantoi Cutrera extra virgin olive oil, "Cosacavaddu" cheese, sugar, salt, black pepper, nutmeg. Acid: lactic acid.
Excellent as an appetizer on bruschetta or crostone or for seasoning first courses, pies and meat based second dish (as roasted or pork loin). It is recommended to dilute and sauté the pesto with the pasta to melt the cheese.