Almond or hazelnut pesto

Elaborations of pesto alla brontese, made with Sicilian almonds and nuts. The first is the starting point of “pesto alla trapanese”, typical Sicilian recipe which is part of the “Sicilian traditional agri-food products” acknowledged by the Ministero delle Politiche Agricole, Alimentari e Forestali. Both may be used as first-course condiments (with the addition of oil, garlic, pan-fried cherry tomatoes), bruschette and meat courses. They have the same storing conditions as the pesto alla brontese. They are both available in the 90-gram and one-kilo pots.

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