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Pesto Rosso - Sundried Tomato & Basil

An emblematic recipe of Italian cooking ! The careful selection of the best tomatoes associated to basil will bring sunny notes to every dishes.
Tasting suggestion: to be used in a preparation of cannellonnis, a savory cake, a St-Marcellin tart (soft French cheese made from cow's milk), to be served with roasted meat, steamed fish or fresh cheese

In stock
I share with my friends:

The Red: a delicious caviar with dried tomato for its leading ingredient. The Rossa is a new classic. In his mortar, Jean-André Charial also crushed some basil leaves, a bit of Parmesan, some pine nuts and a hint of balsamic vinegar. With fish in parchment or roasted meat, with a plate of pasta or risotto, on a slice of bread or dipped with strips of toast, the Rossa is a new basic. Cook and winegrower, head of the business, and gardener, Jean-André Charial is, in each of his lives, complete, sincere, and demanding: Affectif (emotional). Chef of the Oustau de Baumanière, in Baux-de-Provence for more than thirty years, he has ceaselessly nurtured both his projects and his desires. For the Olive Oil Merchant, he has also created a collection of new recipes, with his knack for making us believe that they have been a part of the traditional Mediterranean repertoire forever.

Name: Pesto rosso - sundried tomato & basil
Net Quantity: 180g
Origin: Product of Italy
Ingredient List: extra virgin olive oil, sundried tomatoes 43%, basil 4.5%, lemon, balsamic vinegar (wine vinegar (sulfites), concentrated grape must (sulfites), coloring : caramel E150d), salt, Parmigiano Reggiano PDO parmesan cheese (milk, salt, rennet), pine kernels, garlic.
Storage Condition Keep refrigerated after opening & consume soon

Pesto Rosso - Sundried Tomato & Basil

An emblematic recipe of Italian cooking ! The careful selection of the best tomatoes associated to basil will bring sunny notes to every dishes.
Tasting suggestion: to be used in a preparation of cannellonnis, a savory cake, a St-Marcellin tart (soft French cheese made from cow's milk), to be served with roasted meat, steamed fish or fresh cheese

In stock
I share with my friends:

The Red: a delicious caviar with dried tomato for its leading ingredient. The Rossa is a new classic. In his mortar, Jean-André Charial also crushed some basil leaves, a bit of Parmesan, some pine nuts and a hint of balsamic vinegar. With fish in parchment or roasted meat, with a plate of pasta or risotto, on a slice of bread or dipped with strips of toast, the Rossa is a new basic. Cook and winegrower, head of the business, and gardener, Jean-André Charial is, in each of his lives, complete, sincere, and demanding: Affectif (emotional). Chef of the Oustau de Baumanière, in Baux-de-Provence for more than thirty years, he has ceaselessly nurtured both his projects and his desires. For the Olive Oil Merchant, he has also created a collection of new recipes, with his knack for making us believe that they have been a part of the traditional Mediterranean repertoire forever.

Name: Pesto rosso - sundried tomato & basil
Net Quantity: 180g
Origin: Product of Italy
Ingredient List: extra virgin olive oil, sundried tomatoes 43%, basil 4.5%, lemon, balsamic vinegar (wine vinegar (sulfites), concentrated grape must (sulfites), coloring : caramel E150d), salt, Parmigiano Reggiano PDO parmesan cheese (milk, salt, rennet), pine kernels, garlic.
Storage Condition Keep refrigerated after opening & consume soon