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Alessi Pesto Di Liguria -- 3.5 oz


Alessi Pesto Di Liguria
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Alessi Pesto Di Liguria -- 3.5 oz

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Alessi Pesto Di Liguria Description

  • Authentic Pesto

Popularized by the people of Liguria, pesto is a flavorful combination of ingredients; fresh basil, pine nuts, extra virgin olive oil, Parmesan cheese and garlic. Our chunky, country style Pesto is most often served over pasta (spaghetti, linguine, or gnocchi), but can also be used as a spread on focaccia or in dips.


Directions

Refrigerate after opening.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Ingredients: Basil, Alessi extra virgin olive oil, imported pecorino romano cheese (milk), pine nuts, salt, garlic, Alessi white balsamic vinegar, phosphoric acid and sodium benzoate (preservative).

Allergy Warning: Contains milk products and pine nuts.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Green Shakshuka

Shakshuka is a saucy, savory skillet dish hailing from North Africa and commonly served around the Middle East. Eggs are typically poached in a piping hot red sauce of tomatoes, onions, peppers and spices, but this green shakshuka trades the peppery tomato sauce for an herbaceous, creamy pesto. Pile on asparagus, kale, broccoli, bell pepper and peas with thinly sliced jalapeño, and you’ll find it’s quite easy being green! This versatile dish makes for a hearty breakfast and a satisfying dinner. Pair with toast to savor every last drop of sauce. Green Shakshuka in a Skillet With Three Poached Eggs and Four Slices of Grilled Toast | Vitacost.com/Blog

Green Shakshuka

  • 1 cup kale (chopped)
  • 1 shallot (sliced)
  • 4 asparagus stalks (sliced)
  • 1 jalapeño (thinly sliced)
  • 1/2 cup broccoli florets
  • 1/2 green bell pepper (sliced)
  • 1/4 cup green peas
  • 1/2 cup cream cheese (room temp)
  • 2 Tbsp. parmesan cheese (grated)
  • 1 Tbsp. pesto
  • 1/4 cup milk (cow or cashew)
  • Salt and pepper
  1. In medium skillet over medium high heat, warm oil. Add kale, shallot and green bell pepper. Sauté 2 minutes.
  2. Mix in broccoli, peas, asparagus, jalapeño, salt and pepper, and cook 2 minutes.
  3. In small bowl, whisk together cream cheese, parmesan cheese, pesto and milk until well combined.
  4. Add cheese mixture to skillet, and cook 1 minute.
  5. Make 3 egg-sized wells in skillet and crack 1 egg into each space. Reduce heat to simmer and cover with lid.
  6. Cook for 2 minutes or until egg whites set.

  7. Serve immediately and enjoy with toasted bread.

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