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Pantesco pesto is a Sicilian variation of the classic Genoese pesto, originating from the town of Pantelleria. It is characterized by a fresh, Mediterranean flavor thanks to the use of basil, capers, pine nuts, and olive oil. This first course is perfect for a light lunch or a summer dinner.
Step 1 of 6: Put the capers drained from the brine, the basil, the pine nuts, the garlic clove, and the oil into a blender
Step 2 of 6: When the mixture is smooth, add the Parmesan cheese (or Pecorino Romano if you want a stronger flavor)
Step 3 of 6: This pesto is suitable for seasoning any type of pasta, short or long, including egg pasta
Step 4 of 6: Simple spaghetti are also perfect
Step 5 of 6: The pesto can be stored for several days in the refrigerator in a glass container
Step 6 of 6: In this way the pesto improves and becomes tastier
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Nickel to be checked · Allergens detected: Gluten and Milk
| Average values | Per serving133 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,007 kJ480 kcal | 1,506 kJ360 kcal |
| Fat | 22.29 g | 16.73 g |
| of which saturated fatty acids | 4.21 g | 3.16 g |
| Carbohydrates | 51.95 g | 38.99 g |
| of which sugars | 3.65 g | 2.74 g |
| Fibre | 3.36 g | 2.52 g |
| Protein | 16.83 g | 12.63 g |
| Salt | 0.4 g | 0.3 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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