Pesto Rosso



Fee Pesto Rosso is a recipe of old Genovan sailors which consisted of garlic and Greek nuts. Genovan Sailors introduced pesto to seamen of Trapani harbour and the seamen of Trapani customized the recipe by including tomato and almonds.

Ingredients: Extra virgin olive oil 36%, tomato paste 30%, basil 17%, sun-dried tomatoes 14%, almonds 3%, sugar, salt. After open, keep refrigerated and consume preferably within 3-4 days.