A typical Sicilian recipe obtained with two of the most distinctive ingredients of our cuisine: pistachio and almond. 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. Acidifier: lactic acid.
Excellent as an appetizer on bruschetta or crostone or to flavor first courses, pizzas, quiches and meat-based main courses (such as pork loin and roast). It is recommended to dilute and toss the pesto with the pasta to melt the cheese.