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A vinaigrette is a classic dressing, essential in any kitchen. The basic ingredients are a mixture of three parts olive oil to every part of vinegar, after which spices or condiments such as mustard are added. For the Oil & Vinegar Pesto Vinaigrette, green pesto, a whiff of basil and garlic make the flavourings in this classic recipe. This creates a unique, aromatic and delightful flavour. The pesto vinaigrette can also be used with various bites and more substantial dishes. Do shake well before use, so that the ingredients are mixed properly.
Goes well on mixed green salads, as vegetable dip or especially taste dribbled over an appetizer of tomato and mozzarella. Combining it with chicken, fish or meat also works very well.
One of our favourite dishes is pasta salad with tuna, tomato and pine nuts. Boil 200 g pasta al dente, rinse in cold water and leave to strain. Add 2 tins of tuna, 1 onion cut into rings, 10 black olives, 2 tomatoes cut into chunks and 2 tablespoons of Pesto Vinaigrette. Garnish with 4 tablespoons of pine nuts, 3 tablespoons of olive oil and a cup of grated parmesan cheese and presto! Your authentic, Italian dish is ready!
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sunflower oil, pesto (30%) (sunflower oil, basil (24%), salt, cashew nuts, pine nuts, Parmesan cheese (milk), garlic, wine vinegar, corn starch, acidity regulator: citric acid, lactic acid), apple cider vinegar, water, sugar.
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milk nuts cashew nuts
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Nutritional value table EU Value per 100 G Energy in KJ 3,140 KJ Energy in KCal 748 KCAL Fats 84.5 G Of which saturated fats 41.2 G carbohydrates 0.2 G of which sugars 0.2 G Protein 0.6 g Salty 0.20 g